Stout Bread
Mill City Cooks

Stout Bread

By: Bread Festival Bakers

From Hannah Snider, Bread Festival 2012

Ingredients

  • 2 Tablespoons butter
  • 12 ounces stout beer (I use 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 teaspoon instant yeast
  • 1 teaspoon salt
  • 1 Tablespoon unsweetened cocoa powder
  • 1Tablespoon chia seeds
  • 2Tablespoons 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 ingredients 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 warm 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.