Yeasted Multigrain Beer Bread

This Yeasted Multigrain Beer Bread is lent a delicate hoppy taste from a can of Amber Ale and a gorgeous colour from egg yolks. It rises so high it looks like a half globe on the baking sheet! Sliced and spread with butter or topped with sharp Cheddar it is a hearty and healthy snack or side!

Back to the bread after a few days of rest this weekend! I don't know about you, but I am really starting to wonder what I'm going to be doing with myself soon - even though I start a new batch of courses in May, not having a real "routine" outside of my few hours of teaching is very... odd. That said, there will always be a need for bread in this household, and these loaves remind me that summer is right around the corner.

How does bread equate to summer? Well, the dough gets a huge boost of flavour from an amber ale that makes it's appearance at backyard BBQs and patio parties every summer here, and while I don't drink the smell of it brings me right back to summers spent camping and boating with my family. The rest of the dough is pretty standard, although packed with a variety of grains and seeds, and is rich with 8 egg yolks which keep the loaves soft for days even after slicing. The resulting bread is hearty and has almost a sourdough tang to it, which Mom enjoyed topped with aged Cheddar and a drizzle of honey. I imagine it would also make for a great side for soup or stew as well, or part of a ploughman's lunch.

Yeasted Multigrain Beer Bread
Adapted from Bread Book by Susan Wright
Makes 2 large loaves
1 (12 oz) bottle Amber Ale (I used 100th Meridian)
1 cup soy milk
1/4 cup sugar
2 tbsp instant yeast
1/4 cup multigrain hot cereal
5 cups whole wheat bread flour
2 1/4 cups multigrain flour
2 tbsp wheat gluten (optional but makes a better rise)
8 egg yolks
1 tbsp salt

1. Combine the ale, soy milk, sugar, and yeast in the bowl of a stand mixer. 
2. Add the cereal and flours and mix to just combine. Dough will be very dry and shaggy.
3. Cover and let stand 10 minutes.
4. Add the egg yolks and salt and mix with the dough hook for 8 minutes, until elastic and slightly sticky (add water if necessary).
5. Cover and let rise for 1 1/2 hours, until doubled.
6. Punch down with damp hands (dough is sticky) and divide in half.
7. Shape each into a boule and place on a parchment lined sheet pan (or two 9" springform pans).
8. Cover and let rise 1 hour.
9. Heat the oven to 400F with the rack in the bottom position.
10. Bake loaves for 40 minutes. Let cool on a wire rack.