Steam Whistle Whole Wheat Loaf A'la Aasmaabik's
Prepared by Chefs Shawn Adler and Jason Hayes from Aasmaabik's and Lunch in Peterborough, Ontario.
Heat Beer until just warm and place in a large mixing bowl. Add brown sugar and yeast to the beer and stir for 4 seconds. Leave the yeast mixture to ferment for about 15 minutes.
To the Yeast, add the flours, oats, butter, salt and cheddar. Knead the mixture until it is one cohesive mass. If this mass is sticky, add more all purpose flour by the handful until a soft but not sticky dough is attained.
Place the dough in a greased bowl, cover with plastic wrap in a warm place until it doubles in size. Then "punch down" and shape into loaves or buns and let rise until the dough fills the bread pan.Bake at 425 F in a preheated oven for approximately 45 minutes.
Best eaten with Steam Whistle Sausages.
- 2 1/2 cups warm Steam Whistle Pilsner
- 1 Tbsp Active Dry Yeast
- 1 tsp Dark Brown Sugar
- 2 cups unbleached All Purpose Flour
- 2 cups Unbleached Strong Bakers Flour
- 2 cups Whole Wheat Four
- 1 Tbsp Unsalted Butter
- 1/2 cup Quick Rolled Oats
- Pinch of Sea Salt
- 1/2 cup grated Old White Cheddar (available at the Peterborough Farmer's Market)