Irish Honey Black Bread
This is a must try Irish twist on the traditional Russian black bread. Made with a combination of rye, wheat, and bread flour along with the addition of Guinness Stout results in a slightly tangy, sweet, chewy crumb. Enjoy this bread for breakfast, lunch, or dinner.
1 loaf
Ingredients
- 1 cup Whole Wheat Flour spooned & leveled
- 2 cups Dark Rye Flour spooned & leveled
- 2 1/2 cups Bread Flour divided, spooned, & leveled
- 2 tbsp Brown Sugar
- 2 tsp Salt
- 2 1/2 tsp Instant Dry Yeast
- 1 cup Buttermilk
- 1/4 cup Honey
- 1 cup Guinness Stout
- 2 tsp Quick Oats optional
Instructions
- In a small sauce pan over low heat bring buttermilk to between 105°F and 110°F. Remove from heat, add honey and yeast. Allow to sit for 5 minutes.
- While the yeast is proofing, add whole wheat flour, rye flour, and 2 cups of bread flour, brown sugar, and salt to a stand mixer. Using the paddle attachment mix flour, sugar, and salt until combined.
- With mixer on low, slowly add the yeast mixture and Guinness to flour mixture. Continue mixing, using paddle attachment, until combined. Scrape down the sides of the bowl.
- Switch to the bread hook and mix until dough forms around the hook and pulls away from the sides of the bowl. You may need to add the additional ½ cup bread flour at this point. Mix for approximately 3-5 minutes. This step is important as you want to ensure the gluten is developed. When finished your dough should be smooth and slightly sticky. If it is not, continue mixing with the dough hook until this is achieved. If necessary, add additional flour a little at a time until desired consistency is reached.
- Cover mixing bowl with towel and allow to rise in a warm area for one hour.
- While the dough is rising grease a 9 x 5 loaf pan using butter or coconut oil and set aside.
- After the initial rise, remove the dough from the mixing bowl and deflate the dough by punching it down. Lightly knead the dough and shape into a log.
- Place dough in prepared loaf pan, cover and set aside for an additional 45 minutes to 1 hour until puffed and slightly risen.
- While the dough is proofing, preheat oven to 350°F.
- After the second rise sprinkle, score top of bread with a bread lame or sharp knife and sprinkle with oats, if using. Bake for 40-45 minutes in a preheated oven. Bread is done when internal temperatures reads 195°F.
- Allow bread to cool for 10 minutes on a wire rack before removing from pan.
Notes
- Make sure the buttermilk is between 105-110 degrees Fahrenheit when you mix it with the honey and yeast. If it’s too hot, it can kill the yeast; too cold, and the yeast won’t activate properly. A kitchen thermometer will help you get the right temperature.
- Proper kneading is key to developing the gluten, which gives the bread its structure. If you’re using a stand mixer, allow the dough to knead for 3-5 minutes until it’s smooth and slightly sticky. If it’s not sticky enough, add flour a little at a time.
- Yeast thrives in a warm place. To help your dough rise, find a warm spot in your kitchen, or place the bowl in an oven that has been preheated to 200°F and then turned off, with the door slightly ajar. This creates a cozy environment for the dough to rise.
- After shaping the dough, give it the second rise to allow it to puff up. This is when the bread develops its light texture, so be patient and let it rise until it's slightly puffed and risen.
- The bread is done when it reaches an internal temperature of 195 degrees Fahrenheit. This ensures that the bread is fully baked and will have a soft, tender crumb.
- Sprinkling oats on top before baking is optional but highly recommended! It adds a lovely rustic texture to the bread.
- Allow the bread to cool for at least 10 minutes before slicing. This gives the bread time to set and makes slicing much easier.
- Feel free to experiment with the ratio of bread, rye, and whole-wheat flour if you prefer a different flavor or texture. You can also try using a different dark beer instead of Guinness for a unique twist.
Nutrition
Serving: 11 sliceCalories: 195kcalCarbohydrates: 34gProtein: 6gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 2mgSodium: 536mgPotassium: 218mgFiber: 4gSugar: 3gVitamin A: 26IUCalcium: 39mgIron: 2mg
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