Porter and Cumin Bread
Marie Skogström- 2–3
- 30 min
- 4 hours 35 minutes
Porter is a strong, dark beer with a bitter, crisp, and aromatic flavor. Paired with cumin, this bread is perfect for crayfish and a good aged hard cheese. When the bread is allowed plenty of time to rise, the flavor becomes even better. Time brings flavor—be patient; it’s worth it! You don’t need to sit and watch the dough; it takes care of itself. Don’t think of the resting time as a wait—instead, schedule it in between your other tasks.
2.82/5
243 VotesHere's how:
-
1
Mix the yeast, sourdough starter, and porter in a stand mixer.
-
2
Add the syrup, cumin, and both types of flour, and knead the dough for 14 minutes. Add salt and knead the dough for another 2 minutes. Double that time if you're kneading by hand.
-
3
Let the dough rest for 30 minutes.
-
4
Shape two round loaves and let them rise on a baking sheet at room temperature for 3 hours, or in well-floured proofing baskets overnight in the refrigerator. Of course, you can also bake these loaves in rectangular pans if you prefer. In that case, be sure to grease and flour the pans thoroughly before placing the loaves in them.
-
5
Score the bread and bake it first at 250 °C for 10 minutes. Open the oven door to let the excess steam escape, then lower the temperature to 200 °C and continue baking the bread for 35 minutes or until the core temperature reaches 96 °C.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 25 g (1/2 packet) KronJäst Organic Yeast for Bread, fresh
- 150 g (1 bag) KronJäst Rye Sourdough
- 500 g (about 5 dl) porter, chilled
- 100 g (about 0.5 dl) maple syrup
- 14 g (about 2 tsp) sea salt
- 30 g (about 2 tbsp) ground cumin
- 240 g (about 4 dl) spelt flour, whole grain
- 420 g (about 7 dl) all-purpose flour
The recipe comes from
kronjast.se
