Chocolate Guinness bread チョコレート・ギネス・パン

The other day I found a recipe of Chocolate Guinness bread that I just had to try. I modified it a bit and I am actually very happy with the result! It’s a really nice “desert bread” that has a nice consistency and is rather low in fat and doesn’t contain much sugar. It’s perfect for autumn and maybe even Christmas. It takes some time to make it since it needs to rest first for at least 8 hours and then for 1 hour several times. I just prepared the dough and then went to bed, just to continue baking in the morning =) Preparing it in the morning and then bake when getting home from work or school is another good idea! You can remove the cranberries, or substitute them with other dried fruits I’d guess. I think I’ll try raisins or apricots next time! Also, any other stout than Guinness should be fine!

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You will need:
500 + 50 milliliters wheat flour
500 milliliters rye flour
33 cl Guinness
1 package dry yeast (12 gram)
1 tablespoon sugar
1 teaspoon salt
100 milliliters of dried cranberries
100 grams of dark chocolate (70%), chopped
1 teaspoon water
1 egg white
2 tablespoons pearl sugar

Combine half of the wheat flour, half of the rye flour, Guinness and yeast in a bowl. Let rest over night or for 8 hours in the refrigerator. Add the remaining wheat and rye flour, saving 50 milliliters. Add sugar and salt until properly mixed. Put the dough on a clean surface and knead until elastic (for 8 minutes), adding the remaining flour continuously if needed (the dough shouldn’t stick to your hands). Knead in cranberries and chocolate. Place dough in a bowl and let rest in a warm place for 1 hour (for example on top of the fridge). Punch the dough down and let rest for 5 minutes. Place on a baking sheet lined with parchment paper, cover and let rest for another hour.  Mix egg white and water and brush over the dough. Sprinkle with pearl sugar and, if you want to, cut a nice pattern on top. Bake for 30 minutes at 175 degrees Celsius. Let cool on rack, cut into slices and enjoy with coffee or tea!


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