By now, I am sure your feather pillow is fluffed and puffy from all the kneading you have done in anticipation of your bread-making day. You have your beautiful Hefeweizen, and have tested several glasses to be sure of its freshness and quality. You are feeling happy and “loose,” ready for some culinary fun.
As “The Beer Fox,” my recommendation for today is Wisconsin Dells Wheat Bread, made with John Jacob Jingle Heimer Schmidt's Doppel Dunkel Hefe-Weizen Bock brewed by Great Dane Pub and Brewing Company in Madison, Wisconsin. This is a satisfying wheat bread with beautiful texture and home-grown flavor.
John Jacob Jingle Heimer Schmidt's Doppel Dunkel Hefe-Weizen Bock is an unfiltered weizenbock. It is cloudy brown with golden mist dressing the edges, like a sunrise over the darkened ocean. It is light and well-balanced, with a hint of banana, caramel, cloves and exotic spice.
Wisconsin Dells Wheat Bread
2 C. bread flour
2 pkgs. quick-rising active dry yeast
2 teaspoons salt
2 C. John Jacob Jingle Heimer Schmidt's Doppel Dunkel Hefe-Weizen Bock, heated to 120-130 degrees
¼ C. molasses
1 tablespoon honey
¼ C. butter
4 to 4-1/2 C. whole wheat flour
In large bowl, combine bread flour, yeast, and salt. Add John Jacob Jingle Heimer Schmidt's Doppel Dunkel Hefe-Weizen Bock, molasses, honey and butter. Beat with electric mixer for two minutes. By hand, blend in whole wheat flour, forming a stiff dough. Hand knead on a floured surface for about 5 minutes, until dough is smooth and elastic. Place in greased bowl, grease top of bread, and cover with a linen towel. Let rise in a warm place for about 1 hour, until dough has doubled in size.
Punch down dough and cut in half. Generously grease two 9” x 5” loaf pans. Form dough into two loaves, and place in prepared pans. Cover with towel, and allow to rise in a warm place for about 45 minutes. When loaves have doubled in size, bake in 350 degree oven for 45 to 50 minutes, or until golden in color. Brush tops with butter while still warm. Remove from pans and enjoy!