Thursday, November 28, 2013

Cooking with Beer - Whole Grain Stout & Molasses Bread

I like making fresh homemade bread. If' I'm going to go take the time effort to make it I usually go full bore; grinding my own grain from whole berries. In fact, if I'm going to go through the effort of making bread from scratch then I might as well go the distance and make fresh butter, as well.

I use only the best ingredients, using raw honey and raw sugar. Like I said, if I'm going the distance then I'm going all the way.

This recipe is for an yeast-free sweet bread. It is not considered unleavened due to the addition of baking soda, which is a chemical leavener.

The result is a bread that has a cake like consistence that pairs well with savory soups and stews.

Use your favorite stout in this recipe. The distinct flavors of  a chocolate, coffee, milk or oatmeal while change the characteristics of the bread. Imagine a barrel aged stout! Make it your own.

Whole Grain Stout & Molasses Bread

16 Ounces Stout Beer 
3 Cups Whole Grain Wheat Flour
1/2 Cup Whole Grain Rye Flour
1/2 Cup Of Raw Or Clover Honey
1/2 Cup Of Dark Molasses
1 1/2 Tablespoon Of Kosher Salt
4 1/2 Teaspoons Of Baking Soda
1/4 Cup Raw Sugar
1/4 Cup Old Fashioned Oats

Preheat oven to 375° degrees Fahrenheit.

Combine the dry ingredients (excluding sugar and oats) in a large bowl and mix well. 

Stir in the beer, honey, and molasses.

Stir until mix well; approximately 2 - 3 minutes.

Butter or grease a large loaf pan. 

Pour the batter into the pan.

Sprinkle the top of the batter with raw sugar and oats.

Bake for 60 – 75 minutes. When the bread is done the top will be golden brown.  It should make a hollow sound when you tap it. 

Allow to cool in the pan for a few minutes before turning it out onto a baking rack.

Resist the urge to cut it right away. Let it cool before slicing or it will fall apart. (Trust me, I know this from experience. Sometimes resistance is futile).

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