Stout, Molasses and Rye

A bottle of dark beer, a touch of rye and molasses gave birth to this puppy.

Keep a small glass and some smoked almonds on hand.

My wheat starter was bubbling nicely after a feed so I did not make a sponge. I would normally have used wheat malt extract, but I had none on hand. So I melted a big tablespoon of molasses in a quarter cup of dark beer for about 15 seconds in the microwave. Added enough beer to make 350ml, 1 Cup of my starter, 1 Cup of Rye flour, 2 - 2 1/2 Cups of bread flour and 2 teaspoons of salt. Mix and rest. Drink the rest of the beer and nibble the almonds for about half an hour. Then mix, adding a tablespoon of flour at a time until the sides of the bowl come clean. (Since my cycling accident, I have been using a mixer). Rise for hours, until bedtime. Form a round loaf on your baking sheet and cover with a big mixing bowl. Place in the fridge. Get up at 5am. Turn on the oven for 220 C while making the first round of frothy coffee. Paint the loaf with eggwash. Sprinkle with flour. Slash. Once she goes in, fling in a few ice cubes on the lower sheet for steam. After 10 minutes, turn the oven down to 180 C. Back to bed with a book. Usually you can smell it when it is ready, at least half an hour. Turn the oven off and read for another 10-15 minutes. Take her out and make another round of coffee. Enjoy slices of warm bread with slabs of ice cold butter melting into it with your second coffee.