Stout, Stilton and Walnut Bread

banner

Preparation info

  • Makes

    2

    small loaves
    • Difficulty

      Medium

    • Ready in

      4 hr 30

Appears in

Slow Dough, Real Bread

Slow Dough, Real Bread

By Chris J L Young

Published 2016

  • About

Historically, stout was a type of porter: a dark beer, made from well-roasted barley, and with a higher alcohol content. Today, though the colour remains the same, it’s usually lower in alcohol, but this makes it an ideal, flavoursome alternative to water when bread making, particularly when teamed with other sophisticated flavours.

Ingredients

  • 350g/12oz/ cups stout or porter
  • 5

Method

  1. Mix the stout and yeast together until dissolved, then add the other ingredients, except the walnuts and cheese, and mix thoroughly.
  2. Knead the dough until smooth and stretchy, cover and leave to relax at room temperature for 10 minutes.
  3. Press the dough out gently to form a rectangle, scatter the cheese and nuts over it, roll the dough up and knead unt