Moosehead Bread


1 can (12 ounces) beer, preferably Moosehead
1/2 cup water
1/4 cup bacon drippings
2 cups whole-wheat flour
1/3 cup sugar
2 packages dry yeast
2 teaspoons salt
3 to 3-1/2 cups all-purpose flour
2 eggs
1-1/2 cups oats
1 cup grated Parmesan cheese
1 tablespoon caraway seeds


Combine beer, water, and bacon drippings in saucepan and heat to 120 degrees-130 degrees F. Combine with whole-wheat flour, sugar, yeast, and salt and beat at medium speed about 2 minutes. Blend in 2 cups all-purpose flour and the eggs. Beat at high speed for about 2 minutes. Stir in oats and Parmesan cheese and mix well. Stir in enough remaining flour to make a stiff batter. Place in greased bowl, cover, and let rise in warm place until double in size (about 1 hour). Punch down and divide between 2 well-greased 9x5-inch loaf pans. Sprinkle with caraway seeds and press lightly into dough. Let rise uncovered in warm place for about 45 minutes or until double in size. Bake at 375 degrees F for 20-25 minutes. Cool 10 minutes, remove from pans, and cool completely on wire racks.


Makes 2 loaves

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