Prep Time:
20 mins
Cook Time:
45 mins
Additional Time:
2 hrs 30 mins
Total Time:
3 hrs 35 mins
Servings:
10
Yield:
10 servings
Ingredients
Directions
Place whole wheat bread flour, rye flour, cocoa powder, bread flour, wheat germ, caraway seeds, yeast, beer, coffee, vinegar, olive oil, honey, molasses, sea salt, and onion powder in a bread machine in the order suggested by the manufacturer. Set bread machine for kneading cycle.
Line a baking sheet with parchment paper.
Remove dough from bread machine and shape into a rustic loaf on the prepared baking sheet. Make slits on top of loaf in crisscross formation. Let dough rise for 1 hour.
Preheat oven to 395 degrees F (202 degrees C).
Whisk egg white and warm water together in a small bowl. Brush egg white mixture over top of loaf.
Bake in the preheated oven until bread is cooked through, 45 to 50 minutes. Cool bread on a wire rack for 1 hour before serving.
Cook's Note:
Stout beer can be used instead of porter if desired.
Nutrition Facts (per serving)
241
Calories
5g
Fat
41g
Carbs
8g
Protein
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