Guinness Caraway Rye Bread

Discussion in 'Cooking & Water Purification' started by ArmyMacE, Feb 9, 2019.

  1. ArmyMacE

    ArmyMacE Husband, Father, Woodsman Supporter

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    Guinness Caraway Rye Bread is one of my favorite breads. Home oven baked, I am planning on trying it in the future in a dutch oven campfire cooking soon. Before that happens I thought I would share the recipe so any other BCUSA members who haven't heard of it may try it as well.

    Recipe:

    Prep time, approx. 15 minutes (plus approx 3 hours wait time for yeast rising)

    Cooking time, 25-30 minutes average, time may vary at different elevations 40-45 minutes

    Makes one standard loaf, or 4-6 mini loafs.

    1 3/4 cups white bread flour (extra needed later)

    2 cups rye flour ( I use dark rye flour)

    1 teaspoon of salt

    2 teaspoons of instant yeast

    2 teaspoons of caraway seeds, plus extra for light sprinkling the top

    2 teaspoons of molasses ( I usually add 2 1/2 - 3)

    1 1/4 Guinness ( I tend to use a little bit more as needed) ( One 11.2 oz bottle will be all you need)

    vegetable oil for oiling pan ( I use virgin olive oil)

    To begin:

    Enjoy a bottle of Guinness while gathering up all the ingredients...

    Preheat your oven to 450 Fahrenheit.

    Gather up one large plastic or wooden mixing bowl ( NOT METAL ). Load the bowl with all of your dry ingredients and mix thoroughly. While you are mixing the dry ingredients slowly warm all of your liquid ingredients. A small sauce pan for when you are at home. Lightly flour a clean, even surface with some extra white flour.

    When the liquid ingredients are warm mix them very thoroughly into your dry mix. Once everything is mixed plop it on to the flat or even flour covered surface and kneed the dough for 10-15 minutes to make sure everything is evenly moist, while doing this you will pick up more of the flour. Don't worry about that.

    Once the dough is well kneaded, clean the bowl or use a second one, the very generously cover its inside surface with your choice oil. Turn the dough into a fairly even ball and place inside the bowl. Cover the bowl with a warm moist towel, or plastic wrap. Place somewhere warm for the dough to rise. This takes between 1-2 hours.

    Once the bread dough has risen, you will get to smash it again!

    This is called knocking back... who knew!

    So you knock and re-knead the bread for 2-3 minutes. Shape it into an Oval or Round shape.

    Place the bread dough on a well oiled pan. Create several slashes across the top to help the bread expand more evenly. Sprinkle on some caraway seeds. Or don't its up to you. Place your pre-shaped loaves onto your baking pan and cover lightly with a dampened, clean dish towel and let rise for 1 hour in a warm place.

    Once the bread dough is loaded into your oven, give it about 1 or 2 minutes at 450F, then immediately drop the temperature to 400F. Then wait your time... 25-30 minutes. Check the bread.

    Give it a light wack with a plastic or wooden spoon (or just flick it with a finger). It should sound solid and hollow. Place on a grill or wire rack to cool for 5-10 minutes.

    Enjoy with your choice of steak, potatoes, carrots, and a couple more Guinness's; or along with some stew or soup. I also like it with black berry jam.

    It is a tougher bread after a few days. So it packs well for hikes, and goes good with stews or heavier soups.

    Now for this run through I skipped the caraway seeds completely. I ran out.. They are not entirely necessary, and can leave a heavy after taste that some people don't care for. I enjoy the bread either way. In the future I plan on experimenting with other spices to see what goes well with this. I hope you try this home made Guinness Bread and enjoy it yourself.



    Pictures to follow...
     
    Last edited: Feb 9, 2019
  2. ArmyMacE

    ArmyMacE Husband, Father, Woodsman Supporter

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    Gathering up some ingredients...

    66683434-7AE9-446D-971C-79D05D10911C.jpeg

    Mixing up the dry stuff...

    3E703C9D-9DBB-4756-841A-5771CB5126A7.jpeg

    Slowly heating the liquid stuff...

    CFB97254-7896-4420-BA2F-6291061C69BA.jpeg

    Mixing all of it together...

    BD83D4D7-728B-4DAC-8EB7-63277D35208E.jpeg

    6E71BCC5-F811-49EF-93D2-C643CCC4DD52.jpeg

    Floured the counter surface, and begin kneading...

    A77830A3-5A0D-4C3E-8AC7-C908DD7DBB44.jpeg

    94046B0D-6740-4F1C-84AA-A880B09EF5A3.jpeg

    Make it a ball, and place in a well oiled bowl...

    53A46D1B-225E-4124-9D92-AFA1F6492099.jpeg

    Cover in plastic wrap...

    2B0A6984-8F3C-4BB6-BC97-CE2751356AB8.jpeg

    Put somewhere warm for 1-3 hours...

    8E43238A-8369-4D34-B8DB-3169A8234E47.jpeg

    Now the waiting begins... Time for another Guinness!

    Continued...
     
    Last edited: Feb 9, 2019
  3. ArmyMacE

    ArmyMacE Husband, Father, Woodsman Supporter

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    After waiting a couple hours...

    9150A658-57FB-47E4-84DC-F601CD543DBC.jpeg

    Time to knock it, or smash it!

    0E646FE6-4452-48FF-BEFF-184384A919D8.jpeg

    Smash!

    0A683AF8-B86D-4E97-B0D5-076AF30D6A89.jpeg

    Hand rolling and kneading...

    5C0E639A-061F-42E8-B9AE-01FB7E5B25C6.jpeg

    Now kneading on the counter...

    F12093CC-42E7-4728-AEB5-EEC3F3C2DFBC.jpeg

    306F487F-D245-497F-92E5-97B7BB564278.jpeg

    Shaping to size...

    C8FB4A08-7F2A-4A43-B0F7-D6A3EC92D34F.jpeg

    Placed on well oiled pan...

    191F7F38-5BE7-4A08-8BF5-1F264150EEBB.jpeg

    Now more waiting...
     
    Last edited: Feb 9, 2019
  4. ArmyMacE

    ArmyMacE Husband, Father, Woodsman Supporter

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    After some waiting they rose back up a bit... they could use a little more time to rise again. The waiting is killing me though.

    Also I’m not sure how my wife gets them pretty, mine look lazy. Hers always look picture perfect.

    6E21E75C-6D4B-4C2C-AAE1-C9B4DE67DF2C.jpeg

    Slicing in the lines...

    D57EC077-2AB1-4794-B5E0-F028EAD8A678.jpeg

    Don’t to this! I pushed to hard and smushed it...

    BD4664F1-3DD8-4489-86A5-F9473E3DE1CB.jpeg

    In the oven they go to bake...

    D13B95AD-B8E7-4ED0-8152-F5071C40955E.jpeg

    Now for more waiting...

    4BD2A036-48BD-4E0B-833C-CC34B7ED0456.jpeg

    Time to eat!

    BDA83CE6-F192-4457-8559-B48186038432.jpeg

    Thanks,

    Jarrod
     
    Last edited: Feb 10, 2019
  5. kronin323

    kronin323 the barbarian Supporter

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    That looks good.

    It's funny, I used to LOATHE caraway. I could not stand it at all. Then one day it was like a switch flipped and I suddenly loved it, couldn't get enough. Funny how our palates can work like that sometimes.

    I'll have to try this one sometime. Instead of individual portions I'll probably do it as one big loaf in the dutch oven (not a camp dutch oven but an in-the-oven dutch oven).

    If I may, I saw your stew prep on the tracker thread, may I offer a pro tip? Brown your meat in the bottom of the pot before adding the other ingredients / liquid. This will add some caramelization (technically Maillard reaction) for a little extra sumthin'-sumthin'.

    :dblthumb:
     
  6. UAHiker

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  7. ArmyMacE

    ArmyMacE Husband, Father, Woodsman Supporter

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    I go back and forth on pre cooking the meat. I don’t do it when I cook the stew for 24hrs.

    I like to add sausage to the mix sometimes too.

    Thanks,

    Jarrod
     
  8. wvtracker14

    wvtracker14 Hobbyist Hobbyist Supporter Hardwoodsman

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    Looks really good! Are caraway seeds something thats a common store item? Just asking as I've never heard of them before.
     
  9. kronin323

    kronin323 the barbarian Supporter

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    Having never been there I can't speak for Tucker County WV but I'd think so, yes, the spice isle of the average grocery store should have them.
     
  10. kronin323

    kronin323 the barbarian Supporter

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    What do you see as the advantage in skipping browning it first?

    The purpose of browning it first isn't to speed up the cooking, it's to create flavor compounds via Maillard reaction that will not exist otherwise.

    The browning of bread crust is another example of Maillard reaction; do you prefer your bread with or without the crust?

    (And I have no investment, emotional or otherwise, in how you make your stew; just offering a tip, unsolicited as it may be... :D)
     
  11. UAHiker

    UAHiker Supporter Supporter

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    I'd agree Walmart, Kroger and just about any grocery store should have them, it's not a unique spice
     
  12. ArmyMacE

    ArmyMacE Husband, Father, Woodsman Supporter

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    Any of the stores that I have been to that carry the rye grain also have the caraway. I skipped it this round though, ran out last time I made it. The local Walmart doesn't carry it anymore, but an older local grocery store carries all kinds of spices. It is also not essential to the recipe for some good bread.
     
    Last edited: Feb 13, 2019

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