Bread and beer share so many similarities. They both use grains, water, and yeast. They both go through a fermentation process before being consumed. Some might even say bread is solid beer or beer is liquid bread. I remember watching a show a while back that said for long voyages on the seas beer was part of the cargo because it lasted than bread and could be consumed like a meal. Maybe it could be called the first meal replacement drink…? Maybe not.
I am not the first to use beer in bread but I was inspired by looking through Pinterest at all the desserts using beer. I definitely pinned some, they look so good. There were a couple chocolate stout beers in my refrigerator that were just sitting and waiting on me to do something food related with. Finally, I was ready to take on the task.
My first thought was perhaps I could get some sort of chocolate covered raisin flavor by adding raisins with it. Well, I realized that wouldn’t happen because there is a hint of chocolate flavor in this beer but it is still beer, not chocolate. I went ahead with the raisins anyway. Glad I did. It just really added to the flavor.
This formula I came up with uses a sourdough starter but I am sure you can used packaged yeast. My suggestion it to replace the culture with yeast but still using the same time frame. I will give a suggestion for using yeast as opposed to sourdough but I have not made it this way. My math shows it should still work.
Go ahead with 5 ounces each of flour and water but include 1/4 teaspoon to the mixture. Cover and let sit for 12 hours before making the dough. When making the dough add the yeast starter and be sure to add another teaspoon to the flour and salt mixture then proceed with the recipe as stated.
- 1 ounce sourdough culture
- 5 ounces water
- 5 ounces flour
- (for a yeasted starter mix flour, water, and ¼ teaspoon yeast)
- All of the starter
- 8 ounces chocolate stout beer
- 14 ounces flour
- ¾-1 teaspoon salt (depending on tastes)
- ¼ cup raisins
- (yeasted bread should include all of the starter and add 1 teaspoon yeast with flour and salt)
- hours before making the dough make the starter.
- On baking day mix the starter and beer to combine well. Then add flour and salt (and yeast if not making sourdough). After mixture begins to combine some add the raisins and continue mixing until you have a shaggy ball of dough.
- Cover with plastic and let rest for about 1¼ hours. After rest period remove plastic, stretch and fold dough onto itself then recover with plastic and let rest for another 1¼ hours.
- After final rest period you can shape into desired shape and proof for 1-1½ hours. When you finish shaping preheat oven to 460 degrees.
- Bake for approximately 30-35 minutes.
If you do make it with yeast rather than sourdough I would really like to hear how it turned out for you.
Submitted to YeastSpotting