Dark Beer Bread

You cannot really taste the beer in beer type breads. The beer mostly works as the yeast, to rise the bread 🙂

2 c of dark beer of your preference

2 packages active dry yeast

2 tbsp molasses

1 1/2 c whole wheat flour

2 tsp salt

4 tbsp cooking oil/olive oil

4 c AP flour

Into a pot, bring beer to lukewarm, take off from heat (this can be done in microwave too, in 30 seconds intervals, just lukewarm not boiled nor hot to the touch

Add the molasses and half the yeast. Let stand until foamy (about 5 minutes) and then sprinkle remainder of the yeast over. Add in oil.

Mix flour, whole wheat flour and salt

Add flour mixture into beer mixture by a cup full each time, stir to combine, with wooden spoon. Knead lightly and cover with cling wrap.

Let stand until doubled in size, for 1 1/2 h at least (in warm area)

Punch down dough and knead a little, then divide into two portions. Roll each into a loaf and place into the pans

Let stand until doubled in size again

Fill up a rectangular pan with water halfway and place on lower rack of oven

Preheat oven to 475 F and bake loaves on middle rack until hollow when tapped with knife (about 35 minutes)

Cool on rack before slicing

Enjoy~

Print Recipe

Dark Beer Bread

Ingredients

• 2 c of dark beer of your preference
• 2 packages active dry yeast
• 2 tbsp molasses
• 1 1/2 c whole wheat flour
• 2 tsp salt
• 4 tbsp cooking oil/olive oil
• 4 c AP flour

Instructions

• Into a pot, bring beer to lukewarm, take off from heat (this can be done in microwave too, in 30 seconds intervals, just lukewarm not boiled nor hot to the touch
• Add the molasses and half the yeast. Let stand until foamy (about 5 minutes) and then sprinkle remainder of the yeast over. Add in oil.
• Mix flour, whole wheat flour and salt
• Add flour mixture into beer mixture by a cup full each time, stir to combine, with wooden spoon. Knead lightly and cover with cling wrap.
• Let stand until doubled in size, for 1 1/2 h at least (in warm area)
• Punch down dough and knead a little, then divide into two portions. Roll each into a loaf and place into the pans
• Let stand until doubled in size again
• Fill up a rectangular pan with water halfway and place on lower rack of oven
• Preheat oven to 475 F and bake loaves on middle rack until hollow when tapped with knife (about 35 minutes)
• Cool on rack before slicing
• Enjoy~