Billings Breweries Bread Blog: Canyon Creek

January 13, 2025

Canyon Creek Brewing was our first brewing to stake out a claim on Billings far West End but it didn't take long for it to attract a large following. It has regular food trucks, holiday celebrations, along with a wide range of beers. And, like Angry Hanks, is a great supporter of the Yellowstone Rim Runners Run Turkey Run.

I've tried all the beers here at one time or another and the Porter is a real keeper. When I developed this recipe in 2017 there was no question which Porter I would use. It is well-rounded, robust, and speaks with the power of roasted grains. This recipe is featured in my cookbook and is called my Signature Loaf. I am repeating the recipe here.

Canyon Creek Dark Bread with Fruit

This bread is a sourdough so the day before putting it together, feed your sourdough starter. If you don't have one, you can either make one, buy one online, or get one from a friend. You could also just try replacing it in the recipe with two teaspoons of instant yeast mixed with 200 grams of water and 200 grams of flour.

The Process

15 ounces (442 g) Canyon Creak Porter

1/2 cup (2-1/2 ounce) (71 g) dried cherries

1/2 cup (2-1/4 ounce) (60 g) dried blueberries

14 ounces (410 g) sourdough starter, fed and active

6-1/2 ounces (185 g) bread flour

5-1/4 ounces (150 g) whole wheat flour

14 ounces (400 g) general purpose flour

1/2 ounce (17 g) salt

1/2 teaspoon instant yeast

1/2 tsp cinnamon

1/2 teaspoon cloves

1/2 tsp ginger

2 teaspoon cocoa

Additional water as needed.

Yield: 2 loaves

Soften the fruit by placing the Porter and the dried fruit in a microwave-safe container and heating them for about 5 minutes in the microwave oven. After heating, remove the fruit so that it does not over-soften. Allow the beer to cool.

Combine all the ingredients, except the fruit and a cup or two of the flour, in a mixing bowl and mix together until everything is wetted. Let it stand for 15-20 minutes. Knead for 5-10 minutes depending on your kneading method, adding flour as needed. As you get near the end of the kneading, add the fruit and see that it distributes evenly. Place into a large bowl, cover with plastic wrap, and set aside to ferment. It should double in about 2-3 hours. You may choose to place it in the refrigerator overnight.

Once fermentation is complete, shape into loaves and let them rise again. I usually shape this bread into boules and rise them on parchment and keep them covered with plastic wrap.

I preheat my baking oven to 425°F with the Dutch oven inside. Bake each loaf in the Dutch oven for 18 minutes covered with the lid and then 18 minutes uncovered. Cool on a wire rack.

Note: I only have one Dutch oven so my loaves have to take turns. Since one loaf will be about 45 minutes behind the other one, I usually shape the second loaf 45 minutes after the first so it ends up proofing for the same amount of time and not over-proofing.

Illustrations