Tuesday, March 13, 2012

Flax Seed Porter Bread


I try out different bread recipes on a regular basis, always hoping to find that magic recipe. So far they've always fallen short, either because of my ineptitude or because of the recipe itself. There was always something missing from the recipe, or the timing of it was too difficult to fit into my schedule. This recipe was great. It had a nutty, chocolaty flavor from the porter, a great sour, almost rye flavor from the beer in general, and it's healthy due to the flax seeds and whole wheat flour. It's complex and it fits very easily into any schedule. Start it one morning and finish it the following morning for hot homemade bread.


For my purposes, I used "Road Dog" porter, produced by Flying Dog out of Frederick Maryland. Any porter or stout will work, but that was the one I had on hand at the time. And I must say, if you can get it in your area, Flying Dog produces some excellent beer.


This post has been submitted to Yeastspotting






Flax Seed Porter Bread
Ingredients

  • 325 grams bread flour
  • 225 grams porter beer
  • 4 grams yeast
  • 50 grams flax seeds
  • 150 grams water
  • 9 grams salt
  • 175 grams whole wheat flour

Directions (for bread to be ready in the morning for breakfast)




  1. In the morning, soak flax seeds in 150 grams of water and leave at room temperature. In separate bowl, mix together 125 grams of beer, 125 grams bread flour and 1 gram of yeast (about ¼ tsp) until smooth. Refrigerate until using.
  2. In the evening, mix all ingredients for 2 minutes and let rest for 5. Knead for 6 minutes until dough is sticky and springy
  3. Stretch the dough and fold the sides under, letting the dough rest for 5 minutes after. Repeat 3 more times and put dough in the refrigerator overnight.
  4. In the morning before baking, remove the dough from the refrigerator 2 hours prior to working with it.
  5. Shape dough as desired and proof for 1 hour
  6. Slash dough prior to baking. Bake with steam at 410 degrees for 35 minutes. Turn off the oven and leave bread inside with the door slightly ajar for 10 more minutes.

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