ALASKAN AMBER AND DARK
BEER BREAD

1/4 cup honey

1 1/2 cups Alaskan amber (or similar dark beer)

3 tablespoons active dry yeast

2 cups bread flour

1 cup whole wheat flour

1/4 cup quick cooking oats

4 tablespoons cocoa

2 tablespoons salt

1 1/2 teaspoons cumin

1 1/2 teaspoons coriander

Vegetable oil

Cornmeal

In a saucepan mix the honey and beer and warm to 105°. Add the yeast and let it sit for 5 minutes until foamy. Pour into a large mixing bowl.

In a separate bowl mix the flours, oats, cocoa, salt, cumin, and coriander. Add to the beer mixture using a mixer with a dough hook. Knead for approximately 10 minutes on medium speed; the dough should ball up and not stick to the side of the bowl. If the dough is sticking, add a little more flour. Remove the dough from the bowl and form into a ball.

Add a small amount of oil to a large bowl and roll the bread ball so that it is coated with oil. Cover the bowl with plastic wrap. In a warm area let the bread rise until doubled in size. Punch down and reform into a ball.

Preheat the oven to 420°. Sprinkle corn meal on a sheet pan and place the bread on the pan. Cover with plastic wrap and let it rise until approximately doubled in size. With a sharp knife make a tic-tac-toe pattern on top of the bread and sprinkle with a little flour. Bake for approximately 25 to 35 minutes. The bread is finished when you can tap the bottom and hear a hollow sound.

Makes 1 loaf.