Use your favorite stout to make this Molasses Bread. The distinct flavors of a chocolate, coffee, milk or oatmeal stout while change the characteristics of the bread. Imagine a barrel aged stout! Make it your own.
I like making fresh homemade bread. If’ I’m going to go take the time effort to make it I usually go full bore; grinding my own grain from whole berries. In fact, if I’m going to go through the effort of making bread from scratch then I might as well go the distance and make fresh butter, as well.
I use only the best ingredients, using raw honey and raw sugar. Like I said, if I’m the distance then I’m going all the way.
This recipe is for an yeast-free sweet bread. It is not considered unleavened due to the addition of baking soda, which is a chemical leavener.
The result is a bread that has a cake like consistence that pairs well with savory soups and stews.
Whole Grain Stout & Molasses Bread Recipe
- 16 Ounces Stout Beer
- 3 Cups Whole Grain Wheat Flour
- 1/2 Cup Whole Grain Rye Flour
- 1/2 Cup Of Raw Or Clover Honey
- 1/2 Cup Of Dark Molasses
- 1-1/2 Tablespoon Of Kosher Salt
- 4-1/2 Teaspoons Of Baking Soda
- 1/4 Cup Raw Sugar
- 1/4 Cup Old Fashioned Oats
Preheat oven to 375 degrees.
Combine all of the dry ingredients (excluding sugar and oats) in a large bowl and mix well.
Stir in the beer, honey, and molasses.
Stir until mixed well; approximately 2 to 3 minutes.
Butter or grease a large loaf pan.
Pour the molasses batter into the pan.
Sprinkle the top of the batter with raw sugar and oats.
Bake for 60 to 75 minutes. When the bread is done the top will be golden brown. It should make a hollow sound when you tap it.
Allow to cool in the pan for a few minutes before turning it out onto a baking rack.
Resist the urge to cut it right away. Let it cool before slicing or it will fall apart. (Trust me, I know this from experience. Sometimes resistance is futile).