Servings: 1 loaf

Doppelbock Bread Doppelbock Bread
By Mark Bittman By Mark Bittman
Sept. 1, 2011 Sept. 1, 2011
 
Time: 1 to 1 1/4 hours, largely unattended Time: 1 to 1 ¼ hours, largely unattended
 
3 tablespoons olive oil or melted butter, plus more for greasing the pan 3 tablespoons olive oil or melted butter, plus more for greasing the pan
 
2 1/2 cups whole-wheat flour 2 ½ cups whole-wheat flour
 
1/2 cup cornmeal ½ cup cornmeal
 
1 tablespoon baking powder 1 tablespoon baking powder
 
1 tablespoon sugar 1 tablespoon sugar
1 1/2 teaspoons salt 1 ½ teaspoons salt
 
1 12-ounce bottle Spaten Optimator, or another beer in the doppelbock style (or use Samuel Smith or another English brown ale). 1 12-ounce bottle Spaten Optimator, or another beer in the doppelbock style (or use Samuel Smith or another English brown ale).
1. Heat the oven to 350. Grease a 9-by-5-inch loaf pan with a little oil or butter. Whisk together the flours, cornmeal, baking powder, sugar and salt. Add the oil or butter and beer, and stir 1. Heat the oven to 350. Grease a 9-by-5-inch loaf pan with a little oil or butter. Whisk together the flours, cornmeal, baking powder, sugar and salt. Add the oil or butter and beer, and stir
2. Pour into the loaf pan and bake until the loaf is nicely browned and a toothpick inserted into the center of the loaf comes out clean, 45 to 55 minutes. Cool on a rack for 15 minutes before removing from the pan and serving. 2. Pour into the loaf pan and bake until the loaf is nicely browned and a toothpick inserted into the center of the loaf comes out clean, 45 to 55 minutes. Cool on a rack for 15 minutes before removing from the pan and serving.
Yield: 1 loaf (8 to 12 servings) Yield: 1 loaf (8 to 12 servings)