Hearty Vanilla Porter Rye Bread

Unleash the rich and wholesome flavors of this hearty Vanilla Porter Rye Bread. Made with a perfect blend of medium rye flour, bread flour, and the unique touch of Breckenridge Vanilla Porter, this bread is a true delight for the senses. Indulge in the aroma of freshly baked bread and enjoy the satisfying taste of homemade goodness.

Ingredients

¼	cup medium rye flour (26 g)
¼	cup bread flour (30 g)
1 ½	teaspoons instant dry yeast (5 g)
½	cup warm water (118 g)
1 ½	medium rye flour (155 g)
3 ½	bread flour (420 g)
¼	cup dry milk (35 g)
1	tablespoon granulated sugar (12 g)
1 ½	teaspoons fine sea salt (6 g)
12	Breckenridge Vanilla Porter (340 g, not cold)
2	tablespoons unsalted butter (28 g), at room temperature

Instructions

• For the Sponge

  1. Combine medium rye flour, bread flour, yeast, and warm water in the bowl of an electric mixer. Stir to combine and let sit for 30 minutes, covered.
  2. For the Dough: Add the remaining ingredients to the mixer bowl and attach the dough hook. Mix on low speed for 3 minutes, then increase to medium speed for 4 more minutes. The dough will be slightly sticky.
  3. Transfer the dough to an oiled bowl, cover with plastic wrap, and let rise for 1 hour.
  4. Turn the risen dough onto a floured surface, shape it into a thick rectangle. Fold the dough over itself to form a loaf shape.
  5. Grease a 9x5 inch loaf pan, place the shaped dough inside. Let rise until it reaches the top edge of the pan, about 1 hour - 1 hour 15 minutes.
  6. Preheat the oven to 400°F towards the end of rising time. Cut vents in the top of the bread, then bake on the middle shelf.
  7. Optional step: Place a baking sheet with ice cubes in the oven for a crispier crust. Bake until golden brown with an internal temperature of 195°F.
  8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Aug 11, 2024