I finally got to eat a few slices of this for lunch today and it was delicious! You can taste the beer, but it’s not too much beer. And it’s good with PB, although Jon does not recommend it pared with processed cheese. I will be making it again, just as soon as we eat the last loaf out of the freezer, and I return from Fort McMurray.
I promised the recipe for Sarah, and here it is.
Beer Wheat Bread (from Bread Winners)
(Makes two medium sized loaves)
1/2 cup melted butter
3/4 cup milk
1 cup wheat germ
12 ounces of beer (I used Oatmeal Stout)
2 packages dry yeast
2 tablespoons honey
1 1/2 teaspoons salt (optional)
1/3 cup molasses
6 cups whole wheat flour (I needed about 7 to get the dough to be smooth, not sticky).
Warm the butter and the milk and add to the wheat germ. Warm the beer (I did this in a sauce pan on the stove) and add to the yeast in a large bowl. Let proof, when it bubbles combine with the butter/milk/wheat germ mixture and stir in the honey, salt, molasses and whole wheat flour. Add more flour if the dough is sticky. Turn out onto a floured surface, and knead until smooth (about 10 minutes).
Place the dough into a greased bowl, turn to coat the top and cover. Let rise about 1 1/2 hours until doubled. Turn out onto a floured surface, punch down and knead 2 to 3 minutes. Shape into two loaves and place in 2 greased medium loaf pans (a medium loaf pan is about 4 1/2 x 8 1/2 inches). Cover and let rise another 1 1/2 hours, until double.
Bake at 375oF for about an hour, until the loaf sounds hollow on the bottom. Turn onto a rack and cool. You can brush the tops with melted butter but I didn’t, and they still tasted great.