Before I begin, I’d like to extend a big thank you to Annie (An Unrefined Vegan), Somer (Vedged Out), and Jason (Jason and the Veganauts). Without their time and energy, these potlucks wouldn’t be possible.
Ok, I know that you’re eyeing the word “chocolate”, and I want to be really clear (to avoid any possible disappointment), this is not a dessert bread. In fact, there’s nothing sweet about it. The key word here is “beer”. Yup, this one’s for the beer lovers.
“So, just how do you eat Chocolate Beer Bread?”
Well I’m glad you asked! 🙂
This robustly flavoured bread is best paired with a hearty stew or chili. That being said, it also adds an interesting twist to grilled cheese sandwiches (which I would love to add sauerkraut to, next time).
If you’ve been intimidated by yeast breads in the past, don’t worry. This is a very easy, no knead recipe. Just mix it up and walk away… ok, maybe not quite THAT easy… And if, perhaps, stout is a little strong for your taste, simply switch it with a lighter flavoured beer.
Once you’re done buttering up your slice (with Earth Balance, of course), use the buttons at the end of this post to either go back and grab a little more from Bankrupt Vegan or keep moving down the line to check out what Bite Me (I’m Vegan) brought… And thanks for joining us!
Chocolate Beer Bread
1 1/4 c Warm Water (like a hot bath)
2 tbsp Agave Nectar
2 tsp Active Dry Yeast (traditional, not instant)
4 cups Whole Wheat Pastry Flour, plus some for dusting
1/4 cup Vital Wheat Gluten
1/4 cup Dutch-Process Cocoa Powder
2 tbsp Olive Oil
1 tsp Salt
3/4 cup Stout
Stir together the water and agave nectar. Sprinkle yeast over water mixture and set aside in a warm place for 10 – 15 minutes.
Stir together the flour, vital wheat gluten, and cocoa powder. Set aside.
When yeast mixture has become frothy, stir in oil, salt, and beer. Beat in the flour mixture, a cup at a time, until all has been incorporated and forms a sticky dough that pulls away from the sides of the bowl (for this, I used a beater fitted with dough hooks, but it can also be done by hand with a spoon).
Cover and let rise, in a warm spot, for about 2 hours, until the dough has doubled in size.
Scrape the dough onto a well floured surface (be gentle, you’re not punching it down or trying to deflate it). Generously dust with flour (I may have gotten a little carried away :-)), and form into an oblong loaf shape… This dough is not a firm moldable one, it will flatten and spread out. So don’t waste your time trying to shape it perfectly.
Transfer the loaf to a baking sheet (I lined mine with parchment paper)… Transfer quickly and gently. I find it helpful to have the baking sheet very close by or to shape the loaf on floured parchment paper and then slide it onto the baking sheet… Dust with more flour, cover with a towel and allow to rise, in a warm location, for another 30 – 40 minutes.
15 minutes before you’re ready to bake the bread, pre-heat oven to 425°F.
When the loaf has finished rising, slash several slits across the top, with a sharp knife.
Bake for 35 minutes, until it sounds hollow when tapped.
Transfer to a rack and cool completely before slicing.
Makes 1 loaf.