By: Bread Festival Bakers
From Hannah Snider, Bread Festival 2012
- 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
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.