The bread is nice brown, moist and very lightly sour in flavour. We made it on Friday and still enjoy it five days later. The flavour to effort ratio is gazillion. Highly recommended.
Irish Guinness & Buttermilk Bread
Pre-prep Time: 12-18 hours (overnight proof) (unverified)
Prep Time: 10 minutes (unverified)
Cook Time: 40 minutes (unverified)
Servings: 1 large loaf (unverified)
Time to put all the doughnuts aside and begin the Lent. I will do my best to get back to baking mainly bread stuff now.
This bread is made using yeast and with whole water replaced with Guinness and buttermilk. I got the recipe from Chez CateyLou. I only replaced and some of the strong flour with wholemeal and removed bran.
Time Planning
Mix the dough, leave for 12-18 hours, shape it, leave for 1-2 hours, bake for 40 minutes. Sounds easy, doesn’t it?
Ingredients
I used two 440 ml cans of Guinness and got three large loaves (enough for us for five days). I am presenting a one loaf recipe below. The remaining third of a Guinness can can be used to chef’s liking.
- 480 g strong white wheat flour
- 180 g wholemeal wheat flour
- 10 g salt
- 1.6 g dry yeast (I have a precise scale, use half a teaspoon)
- 290 g Guinness
- 290 g buttermilk
Instructions
- Mix buttermilk and Guinness in a bowl, then add salt and yeast and mix well
- Add flours and mix into a very shaggy dough
- Leave covered in your kitchen for 12-18 hours. I did a single stretch and fold after an hour, but this isn’t very important to do
- After that time take it out onto a floured surface, shape a loaf and put it in a banneton or a bowl with a dusted teatowel and leave for another 1-2 hours
- Set your oven to 240 C degrees top+bottom, or 200-210 C degrees with a fan. Know your oven
- Bake for 40 minutes. The bread will make a hollow sound when tapped on the bottom
- Let it cool down
Buttermilk & Guinness bread – serving suggestion
