Chocolate Stout and Raisin Bread

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.

 

5.0 from 1 reviews
Chocolate Stout and Raisin Bread
 
Ingredients
Starter
  • 1 ounce sourdough culture
  • 5 ounces water
  • 5 ounces flour
  • (for a yeasted starter mix flour, water, and ¼ teaspoon yeast)
Dough
  • 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)
Instructions
  1. hours before making the dough make the starter.
  2. 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.
  3. 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.
  4. 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.
  5. 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

 

Related posts:

  • Miguel

    Hey!

    I really appreciate your blog. Good recipes (which work), straight to the point, exactly what i like.

    I’ll try this out on Friday and will post the results here.

    Btw, I share your admiration for the relations between beer and bread.

    Thanks!

    • Derik

      Thanks so much Miguel. I am very happy to hear they work. I do test them but it’s nice to hear someone else say they work too. Can’t wait to hear how the bread works out too.

      Really great to hear the same admiration for beer and bread!! I started homebrewing not too long ago and it is funny how closely related they really are.

  • Miguel

    Made it today. Turned out great! Really enjoy this one, man. I baked it for 30 min and got a good nice crunchy crust. Really good recipe.

    Keep it going on your blog. You’ve certainly got one avid reader.

    Cheers

    • Derik

      That is fantastic to hear! I am glad it worked too. And, thanks for the kind words. I really appreciate it.

  • Rocki

    Is it better to use all purpose or bread flour? Looking forward to making this!

    • Derik

      Hi Rocki. I prefer bread flour. It holds shape better and has better gluten development. But, it can certainly be made with all purpose flour if bread flour isn’t available. Hope it turns out well for you.

  • Rocki

    The bread turned out wonderful! I used instant yeast, Samuel Smith Chocolate Stout and golden raisins pre-soaked in water.

    • Derik

      That sounds awesome! I am a fan of Samuel Smith brews, but there aren’t that many here where I am. So glad to hear it turned out well though. :)