Drunken Monkey – Guinness Banana Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 3 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 8 g fresh yeast
- 300 ml beer (Guinness or Porter)
- 1 tablespoon sugar beet syrup or honey
- 250 g rye flour, type 1150
- 470 g wheat flour, type 550
- 75 g sourdouh (rye sourdouh), if not available, you need 20 fresh yeast instead the 8
- 2 medium banana (s), ripe
- 100 g oatmeal
- 2 teaspoons salt
- oil
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast and sugar beet syrup in the lukewarm beer.
- Mix both flours in a bowl, add the sourdough and oat flakes and knead with the food processor on the lowest setting for about 5 minutes.
- Then add the salt and knead for another 4 - 6 minutes.
- While kneading, add the mashed bananas tablespoon at a time. If the dough is too sticky, add a little more wheat flour. The dough should come off the edge of the bowl and have a soft consistency. Now put the dough in a large, oiled bowl and cover and let rise in a warm place for about 45 minutes.
- Now knead the dough briefly on a floured work surface, shape it into a round shape and cover it in a floured bowl or proving basket and let it rest for about 1 hour in a warm place.
- Meanwhile, heat up the oven with the pot or Dutch oven to 250 ° C - this takes about 45 minutes.
- Let the dough slide into the Dutch oven, cover with the lid and bake for 15 minutes. Then lower the temperature to 210 ° C and bake the bread in about 35 - 45 minutes. Then take the bread out of the pan and leave it in the switched-off oven with the door slightly open for another 10 minutes.
- Now just let it cool down on a wire rack and enjoy.
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