* Exported from MasterCook *
Bread, Stout
Recipe By :Peter Reinhart
Serving Size : 48 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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9 cups bread flour -- or unbleached white flour
1/4 cup wheat bran
1/4 cup brown sugar
1 cup dark roasted malt crystals -- or powder
2 1/2 Tablespoons instant yeast -- or 3 Tbsp active dry yeast
2 tablespoons salt -- preferably sea salt
1 cup rice -- cooked and cooled
1/2 cup buttermilk
1 1/2 cups water -- approximately
This bread goes well with traditional roast beef dinners and may be
used as a sandwich bread with wursts or cured sausages. Try it side
by side with a glass of stout. You will be amazed at the similarity.
Yeast note: Instant or bread machine yeast needs no proofing. Proof
active dry yeast in 4 Tbsp lukewarm water before using.
Malt note: Dark roasted malt can be found in home brewing shops or
through catalogues. It is expensive, over $2 per pound, but it is the
essence of this bread. If you substitute lighter malts, you will have
a lighter and subtler bread, the equivalent of an ale rather than a
stout. The choice is yours.
Cook the rice: Brown rice is better than white but white will do if
it is all you have. Start with two parts water to one part rice and
bring the mixture to a boil. Simmer for about 35 minutes. Cook the
rice ahead and allow it to cool down; warm rice tends to make dough
gummy. You can also save rice leftover from meals for breadmaking.
Mixing and kneading: Mix all dry ingredients, including the proofed
yeast and cooked, cooled rice, in a bowl, then add the liquid
ingredients, reserving a little water for adjustments during
kneading. Turn the mixture out onto a floured counter and knead for
10 to 12 minutes. The dough should be firm yet soft, tacky but not
sticky, the rice evenly distributed and with no sign of the
consistency of a gruel. The gluten should be providing a stretchable
medium in which the dough can sustain its rise and hold its dome.
Proofing: Return the dough to a clean bowl, cover it with a damp
cloth or plastic wrap or slip the bowl into a plastic bag and allow
the dough to rise in a warm place (an oven with the pilot light on or
warm room) or at room temperature. Depending on temperature, allow
from 45 minutes to 1 1/2 hours for the dough to rise double in volume.
Divide the dough into three equal parts. Flatten each piece with the
heels of both hands and fold it over on itself to form a cylindrical
shape. Squeeze the dough to release bubbles and pinch the seam
closed. Roll the loaf back and forth under your hands to smooth the
surface. Place each loaf in a greased 9-inch-by-4 1/2-inch-by-3-inch
pan, seam-side down.
Baking: Brush the tops of the loaves with a little egg wash (1 egg to
2 cups water). Cover with a damp cloth or plastic wrap and set aside
to proof for about one hour. When the dough has doubled in size or is
cresting over the pan, bake at 350F (300F in a convection oven) for
about 45 minutes. Thwack the bottom to test for doneness.
Source:
"Brother Juniper's Bread Book"
S(ISBN):
"0-201-62467-2"
Yield:
"3 loaves"
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Per Serving (excluding unknown items): 111 Calories; trace Fat (4.0%
calories from fat); 3g Protein; 23g Carbohydrate; trace Dietary
Fiber; trace Cholesterol; 270mg Sodium. Exchanges: 1 1/2
Grain(Starch); 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.