I’ve been looking for some creative variations on the traditional sourdough loaf. When I saw a rouge Schlafly Irish-Style Extra Stout in the back of our fridge I just knew it belonged in a loaf of bread. The barley and hops enrich this traditional sourdough loaf and give it a hearty flavor that is reminiscent of a wheat loaf. However, it is soft on the inside, rather than a dense brick that you might imagine it to be. It makes a mean grilled cheese.
Irish Stout Sourdough (adapted from here)
1 cup fed sourdough starter
1 cup Irish Stout (I used Schlafly; I also let this sit out opened for an hour prior to making the bread)
2 1/2 – 3 cups King Arthur all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons yeast
1. Mix all of the ingredients together until ball of dough forms. Turn out dough onto floured surface and knead for 6-8 minutes until dough is tacky to the touch and has formed a smooth ball. You might need to add flour/water depending on how the dough is coming together.
2. Place dough in a bowl that has been lightly oiled with olive oil. Cover loosely and let rise until doubled in size. This took a long time to rise, about 4-5 hours.
3. Once it has doubled in size, remove from bowl and form into a loaf shape. Place in an oiled loaf pan and loosely cover again. Allow it to rise for another 1-2 hours.
4. Once risen a second time, back at 350 degrees for about 25 – 30 minutes. The top will begin to brown slightly and it will sound hollow if you tap on it.
5. Allow the bread to cool in the pan for 5-10 minutes, then remove and cool completely on a cooling rack before slicing.
This would be the perfect addition to your spread on St. Patrick’s Day!
*Disclaimer: This post is a part of a series on sourdough recipes. I was given a bag of flour and sourdough starter from King Arthur Flour to create this recipe. All opinions and photos are mine.*