Mill City Cooks

STOUT BREAD

2nd Place Winner in the Yeasted Category!

by Hannah Snider
Ingredients

2 tbsp butter
1 (12oz) bottle beer (Sam Adams Cream Stout)
1/4 cup buckwheat honey
1/4 cup brown sugar
3 cups whole wheat flour
1-1 1/2 cups white whole wheat flour
1 cup bread flour
2 1/4 tsp instant yeast
1tsp salt
1 tbsp unsweetened cocoa powder
1 Tbsp chia seeds
2 Tbsp wheat germ

Method

Melt butter in medium saucepan. When melted, add the beer, honey and brown
sugar and heat to between 120-125°F.
In a separate bowl, combine the flours, yeast, salt, cocoa powder, chia seeds and
wheat germ.
Pour liquid mixture into the bowl of a mixer, using a dough hook, slowly mix
the dry ing redients into the wet ingredients until it forms a dough. Kneed
for about 6-8 minutes, until smooth and able to pass windowpane test.
Place dough in a greased bowl, turning to grease the top. Cover and let rise in a
war m place about 1 1/2 hour, until doubled.
Punch down dough and shape into a round/oval loaf. Let rise 1 hour.
Bake at 350°F for 45 minutes, or until internal temperature reaches 190°F.

Gold Medal® Flour
2nd Annual Bread Festival
Photo by: Mill City Times