Bread with Guinness beer and ouzo (oven)

Category: Yeast bread
Guinness and ouzo beer bread (oven)

Ingredients

Yeast, pressed 25g
Dark beer (stout) 700g
Wheat flour, premium 750g
Rye flour, wallpaper 250g
Salt 25g
Ouzo (anise vodka) 1.5 tbsp. l.

Cooking method

  • This bread is an excellent pairing with smoked meat, fish and seafood. A subtle note of anise perfectly complements the aroma of this dark bread.
  • 1. We bring beer "Guinness" (I think that you can replace it with any other real stout) to room temperature. Dilute yeast in beer with a whisk in a large bowl (I need a large bowl because my dough usually increases by at least three times!). Add all the rye flour and 400g wheat flour. You should make a batter. Cover the bowl with a towel and leave in a warm place for 2 hours.
  • 2. Add the remaining flour, salt and ouzo to the risen dough. The original recipe mentions pastisbut I am a great admirer ouzo that's why I use it. If there is no ouzo, then you can take any aniseed vodka (the same French pastis, arak, turkish crayfish) or anise liqueur. By the way, I usually transfer the risen batter into a bucket of HP and make the final batch in HP. Knead the dough and form a ball, put it in a bowl powdered with flour, cover with a towel and put in a warm place for 45 minutes.
  • 3. We take out the dough from the bowl (I use a scraper because the dough usually sticks to the bottom of the bowl), put the powdered flour on the table, crush it and form a ball again. Put it back in the bowl again (do not forget to powder its bottom with flour), cover with a towel and leave in a warm place for another 45 minutes.
  • 4. Take the dough out of the bowl. We spread it on the table, previously powdered with flour, and divide it with a scraper into three equal parts. We form a ball from each part. Cover the balls with a towel and leave them on the table for 5 minutes. The dough should rest.
  • 5. Form a loaf from each ball. We put a towel on the table, sprinkle it with flour (you can put another baking sheet under the towel so that later you could move the towel along with the loaves to a warm place) and lay out our loaves on it with a seam down, separating them from each other with a large fold. Cover the top with another towel and leave it there for another 1 hour and 30 minutes, or until the loaves double in size. I use special rattan baskets for proofing, it is easier with them, but the finished bread certainly does not look as cool as the one that was put on a towel (By the way, real special French towels for proofing cost fabulous money - up to 300 euros !!!).
  • 6. Preheat the oven to 250C. We spread the loaves on a shovel (if you don't have a shovel, you can use baking paper - put a sheet under each loaf and then transfer the loaves to the oven along with the paper!). Sprinkle with flour and cut each loaf with two diagonal cuts (it is best to use a special tool for this - lame, if you do not have one - use a regular razor blade). We cut quickly and accurately. The dough should not drag behind the blade.
  • 7. Spray the walls of the oven with water and quickly plant the loaves on the stone. If there is no stone, then instead of it you can use a baking sheet without sides (just turn a regular baking sheet upside down). Bake for 5 minutes at 250C, then reduce the temperature to 220C and bake for another 25 minutes. The loaves should be fairly dark in color. A well-baked loaf, when tapped on the bottom, emits a hollow, hollow sound.
  • 8. Cool the ready-made loaves on the wire rack.
  • Guinness and ouzo beer bread (oven)
  • Bon Appetit!

The dish is designed for

3 loaves

Time for preparing:

about 5 hours 30 minutes

Note

Stout (English stout) is a dark beer made using roasted malt with the addition of caramel malt and roasted barley. Originally brewed in Ireland as a variety of porter. Very popular in the UK and Ireland.

Porter (from the English Porter porter) is a dark beer with a characteristic wine flavor, a strong malt aroma and a rich taste, in which both sweetness and bitterness are present at the same time. Contrary to popular belief, porters do not always contain a lot of alcohol; classic English porters have a strength of no more than 5%.

Pastis (fr. Pastis) - an alcoholic beverage produced and distributed throughout France. It is an aniseed vodka and is used as an aperitif.

Uzo (Greek Ούζο) is an alcoholic beverage produced and distributed throughout Greece. It can also be compared to absinthe, French pastis (often called Pernod, after one of the manufacturers) and Turkish brandy (in Greece, brandy is made without anise, and it tastes completely different from ouzo).

(Turkish) Cancers (tur. Rakı) is a strong alcoholic drink widespread in Turkey and considered the Turkish national strong drink. The modern raki of commercial brands is a distillation product of grape wine, infused with anise root.

Arak (English arak or araq, Arabic عرق [ʕaraq], Armenian Արաղ [ɑɾɑʁ], Azerb. araq,; Mong. archi) is a strong alcoholic drink widespread in the Middle East, Central Asia and South-Eastern Europe ... Depending on the country and region, it differs in strength, raw materials and manufacturing procedure.

Admin

The bread turned out beautiful, no words!

But we on the forum are not all advanced in terms of ingredients for bread, so it's not entirely clear "The original recipe mentions pastisbut I am a great admirer ouzo that's why I use it "

Explain plizz
Idol32
Pastis (fr. Pastis) is an alcoholic drink produced and distributed throughout France. It is an aniseed vodka and is used as an aperitif. I listed arak, Turkish crayfish and greek ouzo this is also anise vodka. You probably can't buy ouzo in Moscow. Usually it is brought as a souvenir from Greece (I think many have it at home). But it is quite possible to buy pastis.
Admin

An interesting recipe for bread with beer, and even with vodka

Thank you!
Lika
Quote: Admin

An interesting recipe for bread with beer, and even with vodka
If absolutely Russian bread with "ruff"

But seriously, it is quite possible to replace ouzo in bread with a strong aniseed broth of 2-3 tbsp (reducing the amount of beer) + vodka, but good, because the strength of ouzo is 45%.

And how good it is from the freezer and with ice
MariV
That is 2-3 tablespoons of anise seeds? I got it right Lika?
Lika
No, 2-3 tbsp decoction from anise seeds. I make sugar syrup with anise to impregnate Arise, I think 2 tsp of seeds for 1/5 cup of boiling water will be enough here. You can boil for 3-5 minutes, or you can leave it for life to think.
Idol32
Quote: Lika

If completely Russian-style bread with "ruff"

, yes, almost ruff ...

The recipe is based on a variation of the Black Velvet cocktail - stout + pastis. The original cocktail is stout + champagne. A cocktail (the one with champagne) was invented in the middle of the 19th century in one of London's clubs as a sign of mourning on the occasion of the death of Queen Victoria's husband, Prince Albert.
MariV
Yes.....
It will be necessary to stir up the bread with anise broth ...
Idol32
Regarding the decoction of anise seeds, the aroma of anise in bread is barely perceptible, and it seems to me that this is precisely the point. The aroma of bread should be complex and multifaceted, like a good wine - with a rich bouquet and a pleasant aftertaste.

If, for example, you take a cut loaf, bring it to your face and take a strong breath with your nose, then anise is heard among other aromas ...

basaj
how much is each loaf by weight? and can it be frozen? or is it better to reduce the portion?
makabusha
With regard to such recipes, I would like to say - haute couture!
Idol32
Quote: basaj

how much is each loaf by weight? and can it be frozen? or is it better to reduce the portion?

Finished loaves weigh about 15% less than billets. You can freeze (like almost any bread), but for my taste it won't be the same, so it's better to recount the recipe.
julia_story
Made in Guinness, but without vodka. Delightful taste! I will definitely try adding a hint of anise.
Fotina
And again the recipe is lost
More precisely, undeservedly forgotten.
I will definitely bake it, only aniseed vodka has to be found.
And you can probably make anise broth.
julia_story
You can, apparently, and a decoction. Above in the comments discussed, in my opinion. I'll try adding anise too.
But even without it, bread is just a miracle. For my taste, of course. That, you know, as they say, we found each other.
Guinness is doing very well here. Another stout is more likely to change the flavor of the bread. But this allows you to choose your own shade.
LisaNeAlisa
Guinness and ouzo beer bread (oven)
For a long time no one has been here, let's refresh the topic.
Svetlenki
Anita, well refreshed, well done! There is anise in the stars - if you make a decoction with it? There is Guinness in the freezer, vodka too ... That's just a question with anise.
LisaNeAlisa
Quote: Svetlenki
There is anise in the stars - if a decoction is made from it
Can be warmed up in beer. Or in vodka. Or in water, but reduce the amount of beer.
Alan22
Thank you so much for the recipes. I will try to cook in the oven, but I want to buy a bread maker to make it easier.

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