Whole Wheat Bread with Dark Beer Recipe

 

AuthorSteve Nubie
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Here’s another bread recipe made with beer and wheat flour. A stout or Weissbeer is recommended and it should be warm and flat when added to the other ingredients.

This is a great bread to served with hearty dishes with a gravy or sauce and it also makes great sandwiches.

INGREDIENTS:
 1 cup Dark beer plus 2 tablespoons of dark beer - stout, bock or other dark beer (Make sure the beer is flat and warm ideally to 110°F./43°C.)
 1 tbsp Butter cut in half and placed in opposite corners of the pan.
 2.25 cups Whole wheat flour
 1 cup Bread flour
 2 tbsp Honey or 2 tablespoons dark molasses
 0.75 tsp Salt
 1 tsp Bread machine yeast or 1 teaspoon of active dry yeast
DIRECTIONS:
1

Add all ingredients to the bread machine in the order listed in the recipe unless your manufacturer identifies a different order of ingredients.

2

Set the bread machine for the Whole Wheat cycle, 1.5 pound loaf and medium crust.

3

When done, remove loaf from pan and let rest on a cooling rack. Slice and serve.

Ingredients

INGREDIENTS:
 1 cup Dark beer plus 2 tablespoons of dark beer - stout, bock or other dark beer (Make sure the beer is flat and warm ideally to 110°F./43°C.)
 1 tbsp Butter cut in half and placed in opposite corners of the pan.
 2.25 cups Whole wheat flour
 1 cup Bread flour
 2 tbsp Honey or 2 tablespoons dark molasses
 0.75 tsp Salt
 1 tsp Bread machine yeast or 1 teaspoon of active dry yeast

Directions

DIRECTIONS:
1

Add all ingredients to the bread machine in the order listed in the recipe unless your manufacturer identifies a different order of ingredients.

2

Set the bread machine for the Whole Wheat cycle, 1.5 pound loaf and medium crust.

3

When done, remove loaf from pan and let rest on a cooling rack. Slice and serve.

Whole Wheat Bread with Dark Beer Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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