Guinness Rye Barley Wild Rice Bread

I bought some "Country Wild Rice" at Whole Foods a few weeks ago and wanted to use some of the leftover cooked rice in a bread.  The rice is a combo of brown, whole grain Wehani, and whole grain black Japonica and is very tasty all by itself.

I had some Guinness left over from the corned beef my wife made in the Instant Pot a few weeks ago and I thought some fresh milled barley flour would go perfect with this combination.

Just for good measure I added some freshly made Greek Yogurt and I have to say it really combined well with the rice and produced quite the moist bread.  The crumb shot may look like it is under-cooked, but that's just the lighting.  The crumb is perfect and the taste is amazing.  This one is perfect with some sharp cheese or used for a grilled steak sandwich like I'm eating tonight for dinner.

Formula

Download the BreadStorm File Here

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.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours , yogurt and 375 grams of the Guinness together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 1 hour.  Next add the salt, starter (cut into about 7-8 pieces),cooked and cooled wild rice and the balance of the beer and mix on low for 4 minutes.  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 (If you use a proofer set to 78 degrees you can finish in about 1.5 hours).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1 - 1.5 hours.  Remove the dough and shape as desired.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  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 525 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 2 minutes lower the temperature to 450 degrees.  Bake for 25-35 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.