Beer Bread


3/4 C whole wheat flour
2 – 4 C unbleached bread flour
1/2 Tbsp salt
2 tsp active dry yeast
1 Tbsp brown sugar
1 Tbsp granulated sugar
1 Tbsp melted butter
12 oz oatmeal stout


  • Whisk together 2 cups bread flour, wheat flour, salt, yeast, and sugars
  • Add butter, and stout and stir to combine
  • Knead with a dough hook in stand mixer or by hand until dough is smooth, elastic, and tacky but not overly sticky (add more of the bread flour 1/2 cup at a time, as necessary, to achieve the right consistency)
  • Shape dough into a ball and place in a large, lightly oiled bowl
  • Flip dough once and cover with plastic wrap
  • Let rise about 1 – 2 hours, until at least doubled in size
  • Preheat oven to 450°F
  • Line a baking sheet with parchment paper
  • Carefully slide dough ball out of bowl and onto the prepared baking pan, handling the dough as little as possible
  • Bake for 10 minutes at 450°F
  • Reduce oven temperature to 375°F
  • Bake an additional 25 minutes at 375°F
  • Let cool on wire rack

Makes one round loaf


*If you need to proof your yeast before use, combine the active dry yeast with one teaspoon of granulated sugar and about 1/2 C warm water first.  Wait about 10 minutes to see if yeast mixture becomes bubbly and foamy.  If the yeast proves to be good, add the remaining dry ingredients to the yeast mixture and stir to combine then add the butter and stout and proceed with the recipe.  You will most likely need to add more bread flour to compensate for the extra liquid from the proofing water.

* You can brush the dough with melted butter just before baking, if desired


This bread has a crunchy crust with a dense, chewy interior.  It’s very hearty, and is great served warm with butter.


God bless

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