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