Stout Bread

Below is a modified recipe from Stephen Pyles. 

I call for buckwheat flour, so if you are using a different type of flour, please note that 3/4 cup + 2 tbs whole wheat = 1 cup all-purpose.

If you would like to duplicate this recipe, you could use any stout or porter.  Young’s Double Chocolate Stout would be a great vegan option, or a coffee-chocolate flavored beer like Black Butte Porter by Deschutes Brewery.  Young’s is definitely vegan, but I am not sure about Deschutes.

Stout Bread
1 1/2 cups buckwheat flour
1 cup whole wheat flour
1 tablespoon baking powder
2 1/2 tablespoons sugar
1 teaspoon salt
12 ounces stout, at room temperature
a little less than 1/4 cup Earth Balance, melted

A mix of the dry ingredients

1. Preheat the oven to 375°F. In a mixing bowl, combine all the dry ingredients.

2. Add the beer to the dry ingredients all at once, mixing as little as possible; the batter should be lumpy.

In the pan with EB glaze

3. Pour the batter into a 9-x-5-x-3-inch loaf pan and brush with the melted Earth Balance.

Fresh out of the oven!

4. Bake in the oven for 35 to 40 minutes, or until an inserted skewer comes out clean.  (Mine took 40 minutes.)

5. Turn out onto a rack to cool.

Sliced and dusted with flour

 This bread was SPECTACULAR.  The buckwheat really emphasized the sweetness of the beer, and the flavors of coffee, chocolate, oak, and whiskey really stood out.  

This bread is simple to prepare– it took me 12 minutes to get everything mixed up and put it in the oven.  It is flaky and breaks apart easily, but it’s super soft, and would go well with a nice winter stew, or some mild vegan cheese. 



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