Irish Brown Bread with Raisins

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This is another variation of the Basic No-Knead Bread from Jim Lahey of the Sullivan Street Bakery and which was popularized in the New York Times.  This is an Irish-style brown bread with raisins.  Like the other variations, it turned out very well.  Total elapsed time on these breads is 15-25 hours, so they need to be started the day before you plan on baking them

300 g. bread flour

100 g. whole wheat flour

6 g. table salt

5 g. wheat bran or germ

1 g. yeast

230 g. Guinness stout at room temperature

230 g. whole fat buttermilk, well shaken and at room temperature

150 g. raisins or currants

Mix together all the ingredients with a dough whisk.  Cover and allow to rest for 15 minutes, and then whisk again, ensuring that all the flour is incorporated into a sticky dough.  Place into a doubling container and allow to rise for 12-18 hours until doubled.  When doubled, punch down on on a well-floured surface form into a ball.  Place the ball, seam side up, into a well-floured banneton.  Cover and allow to rise for 1-2 hours. 

About 30 minutes before the dough is ready for baking, put a Dutch oven and lid in the oven and preheat the oven to 475degrees.

When the oven and pot are hot, remove the pot from the oven and carefully turn over the banneton and put the dough in the pan.  Be prepared to use a spatula to move the dough towards the center of the pot if any of it sticks to the side.  Bake covered for 30 minutes.  Remove the lid and then bake uncovered for 15-30 minutes until the crust is nicely browned and the internal temperature of the bread is 190 degrees.  Remove the pot from the oven and put the bread on a wire rack to cool before slicing.


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