Micro-Brewery Honey-Wheat Bread Recipe

Name: Micro-Brewery Honey-Wheat Bread Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 265 min
Yield: 1 loaf
Ingredients: 3/4 cup (6 ounces) amber ale or mild-flavored beer; 1/4 cup (2 ounces) orange juice; 3 tablespoons (2 1/4 ounces) honey; 4 tablespoons (1/2 stick, 2 ounces) unsalted butter, cut into 6 pieces; 1 3/4 cups (7 ounces) traditional whole wheat flour; 1/2 cup (1 3/4 ounces) old-fashioned rolled oats; 1 cup (4 1/4 ounces) unbleached all-purpose flour; 1 1/4 teaspoons salt; 1 1/4 teaspoons instant yeast

What Worked: This was a very simple recipe that resulted in a soft bread that would be a great whole wheat replacement for people who aren't fond of denser loaves.

What Didn't: Whoa. Six ounces of beer! What a dilemma trying to figure out what to do with the other half of the beer.

Suggested Tweaks: Most of the breads I make are free-form loaves—I prefer that crust to the crust that's formed inside a bread pan. Next time around, I think I might make this without a pan and maybe add sesame seeds to the top.

Micro-Brewery Honey-Wheat Bread Recipe

Prep 20 mins

Cook 35 mins

Active 25 mins

Cooling and Rising Time 3 hrs 30 mins

Total 4 hrs 25 mins

Makes 1 loaf

Keep Screen Awake

3/4 cup (6 ounces) amber ale or mild-flavored beer
1/4 cup (2 ounces) orange juice
3 tablespoons (2 1/4 ounces) honey
4 tablespoons (1/2 stick, 2 ounces) unsalted butter, cut into 6 pieces
7 ounces whole wheat flour
1/2 cup (1 3/4 ounces) old fashioned rolled oats
1 cup (4 1/4 ounces) unbleached all purpose flour
1 1/4 teaspoons salt
1 1/4 teaspoons instant yeast

Combine all the ingredients, and mix and knead them – by hand, mixer or bread machine – until you have a soft, smooth dough. Cover and allow the dough to rise until it’s puffy and nearly doubled in bulk, 1 to 2 hours.
Lightly grease an 8 1/4 x 4 1/4-inch loaf pan. Gently deflate the dough, and shape it into an 8-inch log. Place it in the prepared pan. Cover it gently with lightly greased plastic wrap or a proof cover, and allow it to rise till it’s crowned about 1 1/2 inches over the rim f the pan, 1 1/2 to 2 1/2 hours. Near the end of the bread’s rising time, preheat the oven to 350 ̊F.
Uncover and bake the bread for 30 to 35 minutes, tenting it with foil after 15 minutes. The bread is done with it’s golden brown and an instant-read thermometer inserted in the center registers 190 ̊F. Remove it from the oven, and after a minute or so turn it out onto a rack. Brush with melted butter if desired; this will keep the crust soft. Cool the bread for 30 minutes before slicing.

Nutrition Facts (per serving)
2003	Calories
55g	Fat
332g	Carbs
48g	Protein

Nutrition Facts
Amount per serving
Calories	2003
% Daily Value*
Total Fat 55g	71%
Saturated Fat 30g	151%
Cholesterol 122mg	41%
Sodium 2672mg	116%
Total Carbohydrate 332g	121%
Dietary Fiber 30g	108%
Total Sugars 59g
Protein 48g
Vitamin C 31mg	157%
Calcium 142mg	11%
Iron 15mg	85%
Potassium 1268mg	27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.