The bread has great flavor, a wonderful, light crumb, and just the right amount of chew in the crust. The fennel comes through pretty strong, and the malty Guinness is there, as well. The rye compliments everything.

adapted from Wild Yeast Blog

sponge:

• 1 2/3 cups bread flour
• 1 cup rye flour
• 1 packet yeast
• 1/4 cup water
• 1 bottle Guinness Extra Stout

for the dough:

• 1 2/3 cups bread flour
• 2 tsp salt
• 1 tsp fennel seeds
• the sponge

method:

Make the sponge:  In a mixing bowl proof yeast in the 1/4 cup water and Guinness. Add the two flours and mix well. Cover and place in a warm spot and  let rise about an hour. I use my microwave with a 2 cup measuring cup of hot water.

Make the dough: Add the remaining flour, fennel seeds, and salt to the sponge and mix with dough hook about 7 or 8 minutes. The dough will be soft and a tad sticky, but should pull completely away from the sides of the bowl and just barely stick to the bottom.

Form into a ball and place into an oiled bowl and let rise in a warm place – back in that microwave, for me – for another hour.

Make the loaf: Place dough on a lightly floured board and form into a ball. Cover with a kitchen towel and let rest about 15 minutes.

Reform into a tight ball and place on a peel liberally coated with cornmeal. Cover, and let rise 30 minutes.

Carefully slash top with sharp knife or razor blade and slide onto baking stones preheated to 425°F.

Bake 30 minutes or until completely done and sounding hollow when bottom is tapped.