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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
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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 |
Directions:
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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