Hearty Wheat Bread

Hearty Wheat Bread Recipe
Karry Hosford
Strong coffee and stout give this wheat bread a hearty flavor and alluring aroma.


14 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 114
Caloriesfromfat 6 %
Fat 0.8 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.4 g
Protein 4.5 g
Carbohydrate 22 g
Fiber 2.1 g
Cholesterol 0.0 mg
Iron 1.5 mg
Sodium 222 mg
Calcium 8 mg


1/2 cup hot strong brewed coffee (100° to 110°)
1/2 cup hot Guinness Stout (100° to 110°)
1 package dry yeast (about 2 1/4 teaspoons)
1 cup whole wheat flour
1/4 cup toasted wheat germ
1 1/2 cups bread flour, divided
1 1/8 teaspoons salt
Cooking spray
1 tablespoon cornmeal


Combine coffee and stout in a large bowl. Dissolve yeast in coffee mixture; let stand 5 minutes. Lightly spoon whole wheat flour into a dry measuring cup; level with a knife. Add whole wheat flour and wheat germ to yeast mixture; stir well to combine. Cover and let stand at room temperature 30 minutes to create a sponge (mixture will rise slightly and bubbles will form across the surface).

Lightly spoon the bread flour into dry measuring cups; level with a knife. Stir 1 1/4 cups bread flour and salt into sponge; stir until a soft dough forms. Turn the dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise a second time in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Punch dough down; cover and let rest for 5 minutes. Shape dough into an 8-inch oval; place on a baking sheet sprinkled with 1 tablespoon cornmeal. Lightly coat the surface of dough with cooking spray. Cover and let rise in a warm place (85°), free from drafts, for 30 minutes or until doubled in size.

Preheat oven to 400°.

Cut a shallow 1/4-inch slash down center of loaf. Bake at 400° for 20 minutes or until loaf is browned on bottom and sounds hollow when tapped. Cool on wire rack.

Jean Kressy,

Cooking Light

January 2004
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