Granary Beer Bread
|Active dry yeast||2 Tablespoon (Two Packages 1 Tablespoon Each)|
|Warm water||14 Cup (224 tbs)|
|Beer||1 Cup (16 tbs) (Dark Or Regular, At Room Temperature Without Foam)|
|Egg||1 , lightly beaten|
|Brown sugar||2 Teaspoon|
|Margarine||3 Teaspoon, melted|
|Salt||1 1⁄2 Teaspoon|
|Stone ground whole wheat flour||2 Cup (32 tbs)|
|Wheat germ||1 Cup (16 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Vegetable oil||1 Teaspoon|
Dissolve yeast in warm water in a large bowl.
Add beer, egg, sugar replacement, margarine and salt.
Stir well to blend.
Stir in whole wheat flour and wheat germ with a wooden spoon.
Gradually stir in the all-purpose flour to make a soft dough that will leave the sides of the bowl. (Add a small amount of water if dough is too stiff.) Turn out onto floured board.
Knead 5 to 10 minutes or until dough is smooth and elastic.
Place dough in large, greased bowl, turning to coat all sides.
Cover and allow to rise in a warm, draft-free place for 1 1/2 to 2 hours or until doubled.
Punch dough down.
Divide dough into 3 equal pieces.
Shape each piece into a 16 in. (40 cm) rope.
Braid ropes together.
Shape into a ring and seal ends.
Place in greased 9 in. (23 cm) springform or layer pan.
Brush dough lightly with oil.
Cover pan loosely with plastic wrap.
Let rise for 1 1/2 hours or until doubled.
Brush dough with 1 egg beaten with 1 T. (15 mL) water.
Bake at 350°F (175°C) for 40 to 50 minutes or until done.
If crust browns too quickly, cover loosely with foil during the last 5 to 10 minutes.
Remove from pan immediately.
Cool on rack.