The drunken monkey – Guinness banana bread

Ingredients for 1 servings:

• 8 g fresh yeast
• 300 ml beer (Guinness or Porter)
• 1 tbsp beet syrup or honey
• 250 g rye flour, type 1150
• 470 g wheat flour, type 550
• 75 g sourdough (rye sourdough), if not available, you need 20 g fresh yeast instead of the 8 g
• 2 m.-large banana(s), ripe
• 100 g oat flakes
• 2 tsp salt
• oil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 15 minutes

from the pot/Dutch oven – sweet, fluffy and simply heavenly

Dissolve the yeast and sugar beet syrup in the lukewarm beer. Mix both flours in a bowl, add the sourdough starter and oats, and knead with the stand mixer on the lowest speed for about 5 minutes. Then add the salt and continue kneading for another 4-6 minutes. While kneading, add the mashed bananas a tablespoon at a time. If the dough is too sticky, add a little more wheat flour. The dough should pull away from the sides of the bowl and have a soft consistency. Place the dough in a large, oiled bowl, cover, and let rise in a warm place for about 45 minutes. Briefly knead the dough on a floured work surface, shape it into a round shape, and cover and let rest in a floured bowl or a proving basket in a warm place for about 1 hour. Meanwhile, preheat the oven, including the pot or Dutch oven, to 250°C (480°F) – this takes about 45 minutes. Pour the dough into the Dutch oven, cover, and bake for 15 minutes. Then reduce the temperature to 210°C and bake the bread for about 35-45 minutes. Remove the bread from the pan and let it stand in the switched-off oven with the door slightly ajar for another 10 minutes. Now simply let it cool on a wire rack and enjoy.