500 ml Stout Beer / Ale
100 ml Water
15 g Yeast (3 tsp.)
20 g Salt (4 tsp.)
175 g Rye flour
325 Wheat flour
125 g Durum wheat flour
50 g Butter – (room temperature)
150 g Multigrain flour
1 tablespoon freshly chopped mint
Rye flour for dusting
Griddle Cocotte 4 ltr.
Quickly combine the multigrain flour in 200 ml of boiling stout beer. Add the water and cool down the mixture.
Stir the yeast into the rest of the beer and add rye flour, wheat flour, durum wheat flour, butter, and the cooled beer mix. Stir all ingredients in a food mixer for 6 minutes at medium speed and 6 minutes at high speed. Pour the dough in a dish and coat with a little softened/melted butter.
Cover the dish and allow the dough to rise in the fridge for 12-24 hours. Take the dough from the fridge and leave the dish on the kitchen table at room temperature for 1-2 hours.
Pre heat the Griddle Cocotte in an oven at 230°C. It is important that both Cocotte and lid are very warm.
Remove the cocotte from the oven and immediately coat the base with rye flour before putting the dough in the cocotte. Sprinkle more rye flour on the top of dough and put the lid on. Place the cocotte back in the hot oven.
Bake for 25 minutes with the lid on and further 25 minutes without lid.
Cool the bread on a rack before enjoying the freshly baked bread with cold butter.
Important: Remember thick oven gloves are essential when handling the hot cocotte.
Tip: You can bake the bread directly from the fridge but if the dough is rested for 1-2 hours at room temperature the flavour of the bread will improve.