Name: Stout Bread
Yield: Makes three 1½-pound loaves
Ingredients: 1 cup dark roasted malt crystals or powder1; 4 teaspoons salt, preferably sea salt; 9 cups unbleached high- gluten flour, bread flour, or all-purpose flour; ¼ cup brown sugar; ¼ cup wheat bran; Approximately 1½ cups water; 2½ tablespoons instant yeast or 3 tablespoons active dry yeast2; ½ cup buttermilk; 1 cup cooked brown rice3

Preparation info

Makes
three
1½ pound loaves

Difficulty
Medium

Appears in

Brother Juniper’s Bread Book

By Peter Reinhart

Published 1991

About

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.

Ingredients

9 cups unbleached high- gluten flour, bread flour, or all-purpose flour
¼ cup wheat bran

Method

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 co