4 key components used sparingly give this bread a mild yet distinct flavor: Molasses, brown sugar, wheat flour, and dark beer. Great with butter and a hearty stew.
1 tsp molasses
1 tsp brown sugar
2 1/4 tsp active dry yeast
1 1/2 cups white flour
1/2 cup wheat flour
1 Tbsp olive oil
1 tsp salt
1/2 cup dark beer
Flour for kneading
Dissolve sugar and molasses in warm water. Stir in yeast and allow to proof for 5 minutes.
In a bowl, combine flours and salt. Add beer, oil, and yeast mixture. Stir until ingredients hold together, then turn out onto a floured surface and let rest for 5 minutes.
Knead for 7-10 minutes, adding more flour as necessary, until smooth and elastic. Let rise in an oiled bowl for 1 hour.
Preheat oven to 425. Place a pan of water at the bottom of the oven and preheat your pizza stone or upside-down cookie sheet.
Sprinkle some cornmeal on a piece of foil or pizza paddle. Turn risen dough out onto this surface; try to maintain the round shape. Make an "X" incision, sprinkle with flour, and allow to rise under a towel for 30 minutes while the oven heats up.
Slide dough onto your pizza stone or cookie sheet, bake for 30 minutes.