Description
This dense, whole-wheat bread is made with Brazilian stout Caracu, offering a slight bitterness balanced by a touch of sweetness from local molasses.
Ingredients
Units
Scale
- 500g/17oz. whole wheat flour
- 2 tsp baking powder
- 25g/5 tsp rolled oats
- 60g/4 tbsp demerara sugar
- 1 tsp salt
- 50g/2oz. unsalted butter
- 1 tbsp molasses
- 400ml (a 350ml bottle) Brazilian stout Caracu
Instructions
- Preheat your oven to 190°C (375°F). Grease a large loaf pan to prevent sticking.
- In a large mixing bowl, combine the whole wheat flour, baking powder, rolled oats, demerara sugar, and salt. Stir until evenly mixed and set aside.
- In a small saucepan, melt the unsalted butter over low heat. Once melted, add the molasses and stir until fully combined.
- Pour the melted butter and molasses mixture into the dry ingredients. Stir gently to incorporate.
- Gradually add the Brazilian stout Caracu to the mixture, stirring continuously until a thick batter forms. Ensure there are no dry spots or lumps.
- Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 50 minutes, or until the top is firm and a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.
Notes
- Caracu stout adds a unique bitterness that complements the sweetness of the molasses.
- This bread pairs well with hearty stews or can be enjoyed on its own with butter.
- Store in an airtight container for up to 3 days.
- If you can’t find Caracu, any stout with a similar bitterness will work.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 8
- Sodium: 250
- Fat: 5
- Carbohydrates: 35
- Fiber: 4
- Protein: 6
- Cholesterol: 15