Beer Bread Experimenting

I’ve been trying to develop a beer bread recipe that is similar to The Great Dane’s. It has a light, yet hearty texture and is dark in color, like a pumpernickel.

The recipe I found online gave me a pretty heavy loaf with hardly any flavor.

I tried some New Glarus Brewery ales, and also a mix of brown sugar and molasses. I could taste molasses more than any other flavor.

The other day I bought some stout beer to try in the recipe. I also mixed some whole wheat flour in with the white. My thinking is that in the mixing process too much gluten was forming and if I added a less processed flour, the density of the loaf would be reduced.

The recipe I ended up making turned out to be pretty good. I think it still may need some more tweaks, but I’m happy with how it is now.

>1 cup whole wheat flour
>2 cups all purpose flour
>1.5 tsp baking powder
>1.5 tsp instant yeast
>2 Tbsp brown sugar
>1 Tbsp molasses
>1 bottle (12 oz) stout beer (I used Zonkers)

  • Preheat the oven to 400 F
  • Mix the dry ingredients, then pour in beer. Mix until dry ingredients are wet. It is important to not mix too much or you will get a lot of gluten formation.
  • Place dough into loaf pan
  • Bake for 30-40 minutes (Bread will crack on top. This is normal)

You can add other spices and herbs to suit your taste. Experiment with rosemary, thyme, garlic, whatever flavor profile you are trying to achieve. My may also want to change the beer if you’d like a lighter beer flavor.

Happy Baking!


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