Stout Bread

Preparation info
  • Makes

    three

    1½ pound loaves
    • Difficulty

      Medium

Appears in

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