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Title: Stout Bread
Categories: Breadmaker Alcohol Chocolate
Yield: 1 Loaf
| 1 LB. LOAF | ||
| 1 1/4 | c | Whole wheat flour |
| 1 | c | Whole rye flour |
| 1/4 | c | Gluten flour |
| 2 | tb | Cocoa OR carob powder |
| 2 | tb | Coarsely fround fennel seeds |
| 1 | tb | Grated orange zest |
| 1 | ts | Sea salt |
| 5/8 | c | Stout or dark beer, flat and at room temperature |
| 6 | tb | Plain nonfat yogurt |
| 1/4 | c | Molasses |
| 3 | tb | Soy margarine ** |
| 1 | pk | Active dry yeast |
| 1 1/2 LB. LOAF | ||
| 1 1/2 | c | Whole wheat flour |
| 1 1/4 | c | Whole rye flour |
| 1/4 | c | Gluten flour |
| 3 | tb | Cocoa OR carob powder |
| 3 | tb | Coarsely fround fennel seeds |
| 1 1/2 | tb | Grated orange zest |
| 1 1/2 | ts | Sea salt |
| 7/8 | c | Stout OR dark beer, flat and at room temperature |
| 1/2 | c | Plain nonfat yogurt |
| 1/3 | c | Molasses |
| 1/4 | c | Soy margarine ** |
| 4 | ts | Active dry yeast |
| ** This can be used interchangeably with canola safflower, a | ||
SOURCE: The Bread Machine Gourmet by Shea MacKenzie, copyright 1993, ISBN #0-89529-560-1. MM format by Ursula R. Taylor. 1. Load machine according to manufacturers directions. 2. Program breadmaker for whole wheat mode and press start. 3. At the end of the baking cycle remove bread from pan and place on a wire rack. Allow to cool completely before slicing or wrapping for storgae.
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