CORN MOLASSES BEER BREAD

3 cups unbleached AP flour

1 cup whole wheat flour

2 tsp salt

1/2 cup medium coarse corn meal

3/4 tsp. rapid rise yeast

3/4 cup ice water

3 T. molasses

1 T. olive oil

1 bottle Guinness stout (~11 oz), chilled

Mix dry ingredients.

Add wet ingredients and blend in stand mixer using dough hook until well combined and the dough forms a stiff ball.  Add more AP flour as needed to create a stiff dough.

Place on floured surface and knead by hand for about two minutes.

Place in an oiled bowl and turn so the entire dough is covered with oil.

Cover with plastic wrap and place in refrigerator for 3-10 hrs.

NOTE:  If I make this bread at noon time, I stick it in the refrigerator and then pull it out before I go to bed.   then let rise at room temperature for 12 to 18 hours, string vigorously about halfway through.

For the second rise, again vigorously, stir the dough and then fold the edges of the dough in towards center, transfer dough into a well-oiled 5 x 9 loaf pan or similar 9 or 10 in heavy oven proof pot or flat bottom casserole.

Optional but if using, brush top of dough with oil and press in to dough any nut seed mixture of your choice.

Cover with plastic wrap and let rise at room temperature for another 2 to 3 hours.

preheat oven to 400°

Reduce heat to 375 and place bread in oven, bake for approximately 45 minutes on a middle rack until the top is well browned. Cover with foil and bake an additional 20 to 25 minutes longer until the internal temperature of the bread registers 204° to 207° on an instant read thermometer.

Cool in the pan on a wire rack for 10 to 15 minutes. Remove the loaf to a rack and cool thoroughly.

Bread can be stored at room temperature for 2-3 days and may be frozen airtight for up to two months.