Rye Guinness Greek Yogurt Onion Bread

18 Jul

This one is a keeper.  The depth of flavor added by the Guinness,coupled with the grilled onions and freshly ground rye is amazing.  The added freshly made yogurt provided a nice soft crumb as well.  All in all, this one is worth trying.  It’s the perfect grilled bread as well as sandwich bread.

Here are the Zip files for the above BreadStorm files.

New Hydrangea we found last week….one of our new favorites!

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, yogurt, honey and salt and mix on low for 5 minutes.  During the last minute add the onions to incorporate.   Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it’s size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 535 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 5 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.


5 Responses to “Rye Guinness Greek Yogurt Onion Bread”

  1. narf7 July 19, 2018 at 12:27 am #

    What an awesome combination of flavours and ingredients. I am not a fan of Guinness myself but would add beer (Aussie lager) to the mix instead. I make my own non dairy yogurt that I call “boochgurt” as it was the result of wayfaring yeasts and bacteria floating out of my kombucha plant and innoculating some soy milk that set like yogurt and it tasted better than any soy or other plant based milk I have ever eaten so I kept culturing it. I now use it to culture all kinds of things and it would be perfect in this recipe. Thank you for sharing this recipe with us all 🙂

    • mookielovesbread July 20, 2018 at 6:27 am #

      Thank you for your kind words! Glad you like this bake and I hope you try your version. It really is a tasty bake. Yiur boochgurt certainly sounds interesting.
      Happy Baking!

      • narf7 July 20, 2018 at 2:11 pm #

        I would imagine this bread would be a perfect foil for all kinds of summery toppings. I have stashed the recipe away for summer baking but might pick up some rye the next time I am in the city to give it a whirl mid winter as well as I could see this doing service as a delicious soup bread.

  2. lithuanianintheusa October 9, 2018 at 5:56 pm #

    The bread looks so pretty!! Love it :))

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