2 1/2 cups dark beer
1/8 cup honey, 1/8 cup molasses
4 T. Butter/Margarine
1/2 cup warm water
5 1/4 cups whole wheat flour
1 cup buckwheat flour
2 cups unbleached flour
Substitute one cup of malt flour for I cup of flour above if you can find it or use malt extract from a beer shop.
2 + tsp. salt
1 tsp. ea. of pulverized rosemary, basil, oregano and black pepper. Or use your own mixture.
Combine beer, honey, butter, heat until butter melts; cool to lukewarm. In large mixer bowl, soften yeast in warm water. Blend in beer mixture, 2 c. Whole wheat flour, salt, unbleached and buckwheat flours. Mix well. Stir in enough whole wheat flour to make a rather stiff dough. Turn onto lightly floured board; knead until smooth and elastic, about 15 minutes. Transfer to greased bowl. Turn over to grease top.
Cover; let rise in warm place until double in bulk. Punch dough down, cover, let rise again until double in bulk. Punch down; divide in half. Form ea. half into a slightly flattened 8 inch round; place on greased baking sheet 3-4 inches apart. Cover; let rise until double in bulk.
Bake at 375 degrees for 40 minutes or until well browned and makes a hollow sound when tapped. This may be baked in 2 greased loaf pans if desired.
Might also be a good one to add some sourdough starter to as well. I tried doing so, but it came out strange (I had no regular yeast at all) — what it might be good for is rolled out flat and cut into biscuit’s, the crust was WOW– inside only adequate. I also added an egg to this failure.
Comment to me your beer bread improvements!