I took a Guinness based pizza dough, loaded it up with sausage, and coiled it into a bread loaf. Not too shabby, although, next time I might leave it in its jelly roll form and bake it in a long loaf pan, instead of coiling it all together. It took about two hours to bake as a solid coil, and who has the discipline to wait around for two hours as alluring wafts of freshly baked sausage bread emit from your oven?
Another great thing about this recipe is that, if you do not want to mess with making the dough, you can use store bought pizza dough.
- 2 – 2.5 cup Flour
- 1 cup Sprouted Wheat Flour
- 1.5 tbsp Yeast
- 1 tsp Salt
- 15 fl oz Guinness (or another dry stout)
- 1 lb Sausage
- 1/2 a diced Onion
- 1/2 cup fresh Parsley
- Touch Ups
- Olive Oil
- Fennel Seeds
- Cook the onions and sausage together.
- Strain out the fat.
- Allow the filling to cool.
- Stir in the parsley.
- Combine the 2 cups flour, sprouted wheat, yeast, and salt.
- Pour in the beer, and stir for a couple of minutes. If the dough is sticking to the sides of the bowl, add in a little more flour until the dough pulls away from the sides of the bowl.
- Knead the dough for about 4 minutes, until it bounces back at you.
- Place the in a greased container and cover.
- Allow the dough to rise until tripled, about 1.5 hours.
- Turn the dough out onto a lightly floured surface, and roll it out into a large, thin rectangle. Almost like a pizza dough.
- Spread the filling out evenly over the dough rectangle, leaving a inch or so of room along the edges.
- Tightly jelly roll the filling in. Pinching along the final edge to seal the filling in.
- Here is where we are going to take a slight departure from my original attempt, instead of looping your dough log into a coil, you are going to leave it as a log. Set it on a greased baking sheet or cut your log in half and place each half into a greased loaf pan. Allow your dough to rise for about a hour until it has doubled in bulk. Make sure to cover it as it rises.
- Preheat the oven to 375 F (~ 190 C).
- Brush the loaf with olive oil and sprinkle with fennel seeds.
- Bake the loaf for about a hour – a hour and a half.