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Walnut Stout Bread

Recipe Introduction


Houston Chronicle-3/17/99





List of Ingredients



• 1/2 cup warm (110 degree) water
  
• 1 package active dry yeast
  
• 2 tablespoons sugar
  
• 2 cups stout or other dark ale, at room temperature
  
• 2 tablespoons olive oil
  
• 2 tablespoons unsweetened cocoa powder
  
• 1 tablespoon ground coriander
  
• 1 teaspoon anise seed, crushed or ground
  
• 1 tablespoon salt
  
• 4 cups bread flour or all-purpose flour
  
• 3 cups rye flour
  
• 1 cup chopped walnuts
  
• cornmeal for dusting
  
• 1 egg beaten with 1 tablespoon water
  






Instructions



1. In a very large bowl, whisk together water, yeast and sugar. Let stand 10-15 min. until foamy. Stir in stout, olive oil, cocoa powder, coriander, anise and salt until combined.
   
   
2. Sift together 2 flours and gradually beat in yeast mixture. When most of the flour has been added, stir in walnuts. Turn dough onto a lightly floured surface. Knead until smooth and elastic, about 10-15 min., slowly adding more flour if needed.
   
   
3. Clean bowl and oil it lightly. Place dough in bowl and turn to coat lightly with oil. Drape clean, damp towel over bowl and place in a warm place until doubled, 1-1/2 hrs. Punch dough down, turn out onto board and divide in 2 pieces. Shape each piece into even round. Place on oiled baking sheet that has been dusted with cornmeal. Allow loaves to rise until doubled in bulk, 45 min. to a hour.
   
   
4. Brush loaves with egg wash. Using a sharp knife, cut decorative slashes on laoves. Bake at 375 degrees until crusts are firm and loaves are hallow sounding when tapped, 35-45 min. Makes 2 loaves.
   
   






Final Comments


Notes: This bread is great served with Cheddar Ale Spread (see recipe)