Beer bread

This is a heavy dark peasant bread, sort of a mock rye bread. You could push it closer to rye if you want to add caraway seeds to it. It has a coarser texture, in part because of being a single rise, and a high percentage of whole wheat flour.

The coloration comes from the things you see in eastern European breads; cocoa, coffee, and of course beer. To make it quicker there is a larger quantity of yeast than single loaf recipes often call for.
 

Single rise beer bread recipe

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Total Time 2 hours hrs

Course Side Dish

Cuisine American

Calories 130 kcal

Equipment

• Bowl
• Loaf pan
• Razor/Sharp knife

Ingredients

  

• ¾ Cup Dark beer
• 2 Teaspoons Instant yeast
• 2 Tablespoons Brown sugar
• 2 Teaspoons Unsweetened cocoa
• 1 Cup Whole wheat flour
• ¼ Cup Coffee
• 2 Tablespoons Butter
• 2 Cups All-purpose flour
• 1 Teaspoon Salt

Instructions

 

• Warm ¼ cup coffee with 2 Tablespoons butter. Set aside to cool slightly.
• In a bowl, combine:

  ¾ cup dark beer, 2 teaspoons instant yeast
  
• Let sit 5 minutes. Whisk in;

  2 Tablespoons brown sugar, 2 teaspoons unsweetened cocoa
  
• Let sit 5 minutes. Whisk in;

  1 cup whole wheat flour, Coffee and softened butter
  
• Add;

  2 cups all-purpose flour, 1 teaspoon salt

  Stir together to make a shaggy dough.
  
• Turn to a lightly floured counter.
  
• Board and knead until smooth.
  
• Shape into cylinder and place in a lightly oiled loaf pan. Place in a warm spot for one hour, should be close to double in size.
  
• Preheat oven to 375 degrees. Make a few cuts across the top of the loaf with a razor or sharp knife.
  
• Bake for about 40 minutes, until the internal temp is 190 or the loaf sounds hollow when tapped on the bottom of the pan.
  
• Remove from pan to rack, let cool at least 10 minutes before slicing.

Nutrition

Calories: 130kcal

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