This is one of my favorite bread recipes.
I don’t make bread often (pretty much only if other people will be eating it), and don’t have a huge repertoire for baking generally, but this is a standout among them.
It’s complex, rich, and nutty, and is pleasantly dense in that whole wheat kind of way. I mean, look at that picture. This ain’t no Wonder Bread.
♫ Suggested listening: breakin’ bread (with your mama). ♫
Click to listen: The J.B.’s – “Breakin’ Bread”
Like many people who actually know how to bake, my mom’s ingredients/instructions are a bit spare. Here’s an approximation.
- 4-5 cups whole wheat flour
- 2 envelopes rapid rise yeast
- 1/2 cup honey
- 1 tablespoon molasses (I had no molasses on hand and just used extra honey)
- 12 oz (1 bottle) beer (don’t ask me what kind I used. I’m embarrassed.)
- 1 teaspoon salt
Heat together until warm: beer, honey, and molasses if you’ve got it.
Proof the yeast in 1/4 cup water and 1/2 teaspoon sugar
When the yeast is done proofing (see the link for details), add it to the honey/beer mixture.
Add flour gradually along with salt (don’t add too much flour, she says. What does this mean? I suppose it’s a matter of intuition) while mixing thoroughly.
Once mixed, pour into a greased loaf pan and allow it to rise for about an hour.
Bake at 400 degrees for about 22 minutes.
Be ready with some friends, a knife, and some butter or your favorite butter substitute. Mmm.