Tuesday, April 5, 2011

Multigrain Porter Bread

This bread came out better than I thought it would because I am not a fan of porter beers.  I find them to be to bitter.  It came out slightly sweet, with a pleasant bitter aftertaste.  The whole grains in the bread give a nice chewiness and interesting texture.  I did the dough in my bread machine, set for dough only.  It is a sticky dough.  I had this with a very hearty lentil stew.  It was a warm, comforting and earthy dinner for a rainy day.

Mulitgrain Porter Bread

12 ounces of a porter or stout type beer ( I used The Duke of Winship from Middle Ages Brewing)
2 tablespoons of wild rice
2 tablespoons of millet
2 tablespoons of steel cut oats
2 tablespoons of wheat berries
2 tablespoons of spelt
2 tablespoons of quinoa
1 tablespoon butter
3 tablespoons brown sugar
1 teaspoon salt
3 cups bread flour
4 tablespoons yeast

In a small saucepan, combine the whole grains, the beer, the salt, the butter and the sugar.  Bring to a boil and cook for 5 minutes.  Turn off the heat and let the mixture sit until completely cool.  Pour the grain/beer mixture into the bread machine, then add the flour and yeast.  Set for dough only.  When it has finished in the bread maker, you can either finish it there or do what I do because I don't like the pan of mine, shape it and bake in a 400 degree oven.  It should be golden brown and sound hollow when you tap the bottom of the loaf.