A Guinness and millet based bread enhanced through the judicious use of molasses and chocolate – my latest foray into bread baking. I was actually aiming to make a dark sourdough rye for my mother on Mother’s Day, but I could not find any rye flour at the local supermarket. Which is, in my humble opinion, ridiculous! You should not have to go to a specialty store to buy any other kind of flour, other then white, which they have about 5 different brands of. Who needs 5 different brands of white flour? Anyways, time was short, if I wanted to give my bread a few days to sour, and I settled for creating this alternative. Nothing like a dark sourdough rye, but it has it’s own unique rich, deep flavors. The interior of this bread turned out soft and chewy with crisp, crunchy crust.
Recipe makes 2 boules.
- 1 cup cooked Millet
- 1/2 cup Molasses
- 3 tbsp Cocoa Powder
- 1 tbsp Salt
- 2.5 tbsp Dry Active Yeast
- 15 fl oz can of Guinness
- 1/4 cup melted Butter
- 1 cup warm Milk
- 1 cup Whole Wheat Flour
- 5 – 6 cups Flour
- Stir the yeast into the milk.
- In a separate mixing bowl combine the millet, molasses, cocoa powder, salt, butter, and whole wheat flour.
- Stir in the yeast/milk mixture.
- Mix everything together for a couple of minutes.
- Add in the remaining four, 1/2 a cup at a time, until the bread begins to pull away from the sides of the bowl.
- Knead the dough for about 5 minutes.
- Place the dough into a greased container, and store it in the refrigerator for a few days. This allows the flavors to deepen and develop, but you can also choose to skip this step and bake it on the same day.
- Remove the dough from the refrigerator, and divide the dough into two equal halves.
- Roll each half into a large ball.
- Place each ball into a proofing basket or set on a baking sheet, cover, and let rise (~2-3 hours if you have refrigerated your dough).
- Preheat your oven to 400 F (~204 C).
- Score your bread using a sharp knife or razor. I attempted to score a vine and leaf pattern onto my boules.
- Bake for about a hour. You can bake your bread on a baking stone or within a thick pot. Sprinkling your bread with water and utilizing a water bath will also help with ensuring the bread’s crusty exterior.