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Hearty Wheat Bread

Karry Hosford
Yield 14 servings (serving size: 1 slice)
Strong coffee and stout give this wheat bread a hearty flavor and alluring aroma.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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).

  2. 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).

  3. 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.

  4. Preheat oven to 400°.

  5. 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.