This bread is a delight with a big bowl of beef or lamb stew, or just about anything that’s been cooked for hours in a velvety gravy. I’ve made this many times, believe me, I wouldn’t lead you astray. And if you happen to have a record album of old Irish rebel songs playing in the background as you’re kneading, so much the better. Happy St. Patrick’s Day, all!
2 tbsp dry yeast
1/2 cup warm water
1 tbsp sugar
7 oz. Guinness stout
2 tbsp honey
1 tbsp butter
1 tsp caraway seeds
2 tsp salt
1 1/2 cups whole wheat flour
2 1/2 cups all-purpose flour
1 tsp powdered ginger (don’t leave this out; it really makes a difference!)
1 tbsp butter (to brush on loaf after baking)
Foray Into Victorian-Age Madness 