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Wynkoop's Beer Bread




Source of Recipe


Rocky Mountain News


Recipe Introduction


Note: You can mix the yeast in the water before adding it to the beer, but it's not necessary. A stand mixer is recommended.


List of Ingredients




1 cup Wynkoop's Stout Beer (or other stout beer)
1 cup water (at 110 degrees)
1/2 cup molasses
2 1/2 cups rye flour
2 1/2 cups all-purpose flour, plus a half-cup more at the end
2 packages yeast
2 teaspoons salt

Recipe




Makes 2 loaves, 8 to 10 servings



Combine beer, water and molasses in bowl of standing mixer.

Add both flours and mix on low speed for 3 minutes

Add yeast and salt and turn mixer to medium speed for 10 minutes.

Add additional all-purpose flour until dough "balls up" off sides of bowl.

Turn dough out onto a floured surface and knead by hand for a few minutes.

Separate dough in half and form into loaves. Put dough into well-oiled 9-inch loaf pans and bake in 425-degree oven for 15 minutes.

Turn heat to 250 degrees and bake for 45 minutes more. Cool.