Admit it.  You’ve got the song in your head now don’t you?   Sorry!  I had to share because when I cook with beer, I somehow always end up with that song ringing in my head as I watch the beautiful amber-colored liquid gently swirl into my recipe.

Speaking of a beautiful amber-colored liquid, let’s talk Guinness, specifically, Irishman’s Guinness-Rye Bread.

Tori and I share many of the same traits.  We love to cook, but baking and measuring ingredients just isn’t our preference.  This next recipe will take a chunk out of your day, however it is absolute perfection when paired with smoked fish or a deep hearty stew.

First Sight, Chapter 20 “…Tori looked at the food on the table and remarked in surprise, “Seriously this is amazing!  You even bought capers and fresh dill!  What kind of bread is that?”

“It’s a special bread the deli makes called a Guinness Rye.  It pairs really well with the trout,” Ben replied, in a very poorly attempted Irish accent.

Tori laughed and asked, “And you know that because?”

“I got to sample some of everything before I bought it!” Ben replied.  “You’ll have to go there with me before we leave.  The place is amazing and everything is made right there in the shop.  It’s owned by an old Irish couple and they’ve been there for almost thirty years!”

“Hmm, okay.  You’ve piqued my curiosity,” Tori replied …”

Irishman’s Guinness-Rye Bread

Ingredients: 

• 1 teaspoon active dry yeast
• 1 cup rye flour
• 3 cups unbleached flour (1/4 cup for kneading)
• 2 teaspoons kosher salt
• 1 tablespoon warm water
• 12-ounces Guinness stout beer, un-chilled

Directions:

1)     Combine the beer and water in a large bowl, then add the yeast and stir the mixture until the yeast is completely dissolved.

2)     Add the rye flour and 1-½ cups of white flour and mix until you have a thick batter.   Cover the bowl with a clean towel and let the mixture rest for about 2 – 4 hours until it begins to bubble.

3)     Stir in the remainder of the 1-1/4 cups of the white flour and salt.

4)    Sprinkle some of the reserved ¼ cup white flour onto a work surface, turn the dough out onto that surface and knead the dough, for about five minutes.

5)     Return the dough back to the bowl, cover it with the towel and let it rest for another 30-45 minutes.

6)    Turn the dough back out onto the floured work surface and divide it into 2 equal pieces. Shape each piece into a ball and let the balls rest for 5 minutes.

7)  Preheat your oven to 400 degrees.

8)  Liberally spray two bread loaf pans with cooking spray.

9)  Shape each ball into the shape of a bread loaf and place a loaf into each pan and score to top of each loaf with a sharp knife.

10) Place the loaf pans into the oven and bake the bread for five minutes at 400 degrees.  After the five minutes, reduce the oven temperature to 375 degrees and bake for an additional 25-30 minutes.

11) Remove pans from oven, invert the pans to remove the loaves and let them cool completely on a rack.