Full question
For the No-Knead Black Bread, is it possible to use non-alcoholic Guinness. I don't have an aversion to alcohol, but usually buy non-alcoholic Guinness (it's actually made by the Guinness company). I'm guessing that it's the flavour, and perhaps the "fizz" that is important in this recipe, rather than the alcohol ... but please clarify. I live in Canada, by the way.
Our answer
Nigella's No-Knead Black Bread (from COOK, EAT, REPEAT) has the flavours of a German-style rye bread but is much easier to make. The bread needs very little hands-on effort but a long rising time.
The dark colour of the loaf comes from a combination of rye flour, cocoa powder and Guinness. The slight tang of Guinness also adds to the flavour of the loaf. The carbonation of the Guinness is not so important as NIgella suggests that the Guinness is opened in advance to let some of the fizziness die down. The alcohol is not essential either and it is indeed possible to use zero alcohol Guinness instead of regular Guinness for the bread, as the colour and flavour of regular Guinness and zero alcohol Guinness are almost identical.
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