Name: Rye bread with Guinness beer
Total time: 6 h
Yield: 8 srv
Ingredients: Rye flour — 300 g; Wheat flour — 200 g; Levain (Житня) — 150 g; Beer (Guinness) — 330 ml; Water — 100 ml; Salt — 10 g; Honey — 15 g

Ingredients

Rye flour 300 g Wheat flour 200 g Levain (Житня) 150 g Beer (Guinness) 330 ml Water 100 ml Salt 10 g Honey 15 g

Nutrition

Per serving: ≈ 222.0 kcal, P 7.5 g, F 1.2 g, C 45.0 g
Total (for 8 srv): ≈ 1780.0 kcal, P 60.0 g, F 10.0 g, C 360.0 g
counted 6 of 7 ingredients — the rest are in pieces/ml or missing nutrition data
some quantities were converted using an approximate density/piece weight — accuracy is lower
Adjusted for cooking

Prep

Wheat Sourdough Starter

Cooking

In a large bowl, combine the active rye sourdough starter, room-temperature Guinness beer, water, and honey.
Add the sifted rye and wheat flour, as well as the salt. Knead into a sticky yet homogeneous dough.
Cover the container with a towel or plastic wrap and leave it to ferment for 3-4 hours at room temperature.
Shape the dough into a loaf and transfer it to a baking pan or a floured proofing basket. Let it rise for another 1.5-2 hours.
Preheat the oven to 220°C.
Score the surface of the bread and bake for 20 minutes with steam at 220°C, then reduce the temperature to 190°C and bake for another 25-30 minutes until a hollow sound is produced when tapping the bottom.
Cool the bread completely on a wire rack before slicing.

Rye bread with Guinness beer

Ingredients

Nutrition

Prep

Cooking

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