Hearty Wheat Bread

Karry Hosford

Strong coffee and stout give this wheat bread a hearty flavor and alluring aroma.

Yield: 14 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 114
  • Calories from fat: 6%
  • Fat: 0.8g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.5g
  • Carbohydrate: 22g
  • Fiber: 2.1g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 222mg
  • Calcium: 8mg

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

Preparation

  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.
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