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Five-Grain Beer Bread




Source of Recipe


Internet


List of Ingredients




1 envelope active dry yeast
3 tablespoons lukewarm (105-115º F.) water
10 fluid ounces dark beer, room temperature
1 1/4 cups whole-wheat flour (reserve 1 tablespoon)
1 cup all-purpose flour
1/2 cup rye flour
1/2 cup oat flour
1/4 cup buckwheat flour
1/4 cup cornmeal
1 1/2 teaspoons salt

In large bowl, sprinkle yeast evenly over lukewarm water. Let stand 10 minutes until dissolved. Add beer; stir in whole-wheat flour and all-purpose flour to form a thick batter. Beat well, with mixer or by hand, for 3 minutes. With a rubber spatula, scrape down the sides of bowl. Cover loosely with plastic wrap or a damp towel and let rise in a warm, draft-free place until dough doubles in volume, about 1 hour. In small bowl, combine rye flour, oat flour, buckwheat flour, cornmeal and salt. Stir flour mixture into the beer mixture. Sprinkle work surface with 1 tablespoon reserved flour; turn dough out onto prepared work surface and knead for 5 minutes. Dough will be sticky. Spray large bowl with nonstick cooking spray; place dough in bowl. Cover loosely with plastic wrap or a damp towel and let rise in a warm, draft-free place until dough doubles in volume, about 1 hour. Spray an 8 x 4" loaf pan with nonstick cooking spray. Place dough in pan; cover loosely with plastic wrap or a damp towel and let rise until dough doubles in volume, about 1 hour. Preheat oven to 375ºF. Bake on center oven rack 40-50 minutes, until loaf sounds hollow when tapped. Turn out onto rack and cool thoroughly before slicing. Makes 20 servings


Recipe