I tried this recipe for "Doppelbock Bread" from the NYT magazine, Sept 4. Went up to McMenamins to try to find a bottle -- the closest thing to the Spaten Optimator he called for was another doppelbock that cost $7 for the bottle, so I declined to buy it, came home and used Sam Smith brown ale. I found the bread a little bitter. Tonight I substituted rye flour for the cornmeal in that recipe, doubled the sugar, and used Sam Adams Black Lager for the beer. It was a real improvement. This one has the beer edge, but without being bitter. The soda is less dominant than in standard soda bread. We ate it warm, about 15 minutes out of the oven, but I'm sure it will be good toasted. Might even have to add a little butter.
3 T olive oil
1 1/2 c all-purpose flour
1 c whole wheat flour
1/2 c rye flour
1 T baking powder
2 T sugar
1 1/2 t salt
1 12-oz bottle
Heat oven to 350°F (actually, the oven was closer to 400 for the first 15 minutes). Grease loaf pan with olive oil. Whisk together the dry ingredients. Add oil and beer. Stir with spatula, just until combined. Pour into loaf pan, cook 45 to 60 minutes (with my long, shallow pan and the hot oven it took about 40 minutes). Cool on rack for 15 minutes before removing from pan and serving.
