Recently I have been using up a variety of leftover ingredients. First in line was a 330 ml bottle of Guinness which went into a half batch of this Aniseed-Guinness bread.
Kneading this bread was a bit more difficult than I expected. See that part in the recipe which says "no longer sticks to your hands"? Did. Not. Happen. Even after half an hour of kneading the dough was still almost as sticky as at the beginning. So I just sprinkled the dough heavily with flour and rolled it around using two wooden spoon. Instead of forming a sphere multiple times, I pressed down the dough with the wooden spoons after each stage of rising. Finally I just plonked the hole mess onto a floured pizza peel, put it in the oven and baked it into a single loaf.
I substituted the Pastis with some freshly ground aniseed. The anise flavour came out very clearly in the final loaf. If you like to use your bread for sandwiches, maybe you should use only one teaspoon of aniseed to avoid dominating the flavour of any topping.
I'm sending this to Susan's YeastSpotting.
Source: Dough by Richard Bertinet
25 g fresh yeast
700 g Guinness at room temperature
250 g rye flour [type 1150]
750 g wheat flour [type 550] (AP flour)
20 g salt
1 Tbsp Pastis *
* Substituted with 2 tsp freshly ground aniseed. (measured when unground)
In a large bowl, stir the yeast into the Guinness until completely dissolved. Add the rye flour and 400 g wheat flour and keep stirring until a thick dough is achieved. Cover with a clean towel and let rise for two hours.
Preheat the oven to 250 °C. Add the rest of the ingredients and knead into a soft, satiny dough, which no longer sticks to your hands. Form a sphere, put it into a lightly floured bowl, cover with a towel and let rise for 45 minutes.
Transfer the dough to a lightly floured work surface. Again form a spehre, return to the bowl, cover an let rise for 45 minutes. Transfer the dough to a lightly floured work surface. Divide the dough into three portions, form a sphere from each and let sit on the counter for five minutes. Cover a baking tray with a heavily floured towel, form oblong loaves, transfer these onto the towel, cover with another towel and let rise for one and a half hours.
Transfer loaves onto a pizza peel, cut their surface twice at an angle with a sharp knife. Spray the oven walls with water andput the loaves into the oven. Bake for 5 minutes, then reduce the temperature to 220 °C. Bake for another 25 minutes until the loaves take on a brown colour.
They should sound hollow, when tapped from below. Transfer onto a wire rack and let cool.