Guinness Rye Sourdough bread

Published: Mar 20, 2021 ·by Swathi.This post may contain affiliate links ·

Delicous Guinness Rye sourdough bread made with Guinness extra stout beer and rye . Beer adds extra moistness and malted sweetness with nutty taste from rye.

Guinness Rye Sourdough bread with beer can in the background

It has been a while that I wanted to try Guinness beer in sourdough bread. Finally, I was able to make this Guinness Rye sourdough bread. This Sourdough bread has nuttiness from rye and malted sweetness from Guinness and is a very moist bread. If you are looking for a sourdough bread that you can make for a great sandwich or dip with some soup or olive oil, then try this Guinness Rye sourdough bread.

You can be either Guinness beer fan or hater. I am in between but I like to add it in my bakes rather than drinking as such.

Guinness is a dark Irish dry stout that originated in the brewery of Arthur Guinness at St. James's Gate, Dublin, Ireland, in 1759. Guinness stout is made from water, barley, roast malt extract, hops, and brewer's yeast. A portion of the barley is roasted to give Guinness its dark color and characteristic taste. It is pasteurized and filtered.

In this Guinness Rye sourdough bread, I used Guinness beer, but you can use any stout or dark beer.

How to make Guinness Rye Sourdough bread

You need a young leavain to make this bread.
Leavain: Is made with bread flour and rye flour, you can use any whole grains too if you want.

Guinness Rye Sourdough bread ready for baking

Bread flour: Adds chewiness to bread (85.32 % of total dough).

Rye flour: Adds nuttiness to bread (14.7% of the total dough).

Guinness stout: I used Guinness about 117g in the recipe about 21.9% of the dough. Maybe we can increase to 25-30 %.

I did not add any sugar or honey. You can add your favorite sweetener.

Water: Hydration of the dough is 72 % if you want you can increase up to 79%

Here is other stout beer recipes

Stout Gingerbread cake

Points to remember while make this sourdough bread.

This bread includes a fermentolyse means leavain or starter is added in the beginning while mixing everything. So, there is a no autolyse means hydrating the dough with just flour and water.

Fermentolyse is better than autolyse for dough of hydration levels less than 75%. As fermentolyse incorporates the sourdough starter into the dough prior to the rest period, more water is available to hydrate the flour which enables better gluten development.

However, when hydration levels of the dough are more than 80%, autolyzing the dough is the better option. As high quantity of water dilutes the dough which will reduce the interaction between the protein strands to form gluten. Hence, at higher hydration levels autolyse is best as it allows gluten to develop more readily in a drier environment.

Baking Schedule

Make Leaven/Leavain 8. 00 A.M

Incorporate leaven/levain and Guinness stout into the dough 1.00 P.M

Add salt into dough around 1.30 P.M

After 1 hour stretch and fold the dough around 2.30 P.M

Then around 3.30 P.M stretch and fold and dough for second time.

Around 4.30 P.M Laminate the dough.

First coil fold 5.30 P.M Coil fold the dough.

second coil fold at 6.00 P.M

Pre-shape at 7.00 P.M.

Shape the dough 7.15 P.M

Cold Retard/ Refrigerator Overnight up to 14 hours

Bake at 7.00 A.M

If you try this recipe @nidhinikhil in Instagram or zestysouthindiankitchen in facebook.

Stout beer not only makes the bread moist, but also adds hint of sweetness, you won't get any bitter taste from either beer or rye. Excellent soft loaf goes well with touch of jam as toast or you can serve with a bowl of soup.

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5 from 171 votes