Ingredients
Method
- In a mixing bowl, add the room temperature beer, yeast and honey. Stir gently until yeast is dissolved.
- Let the mixture sit for 10 to 15 minutes. When ready, you will see the yeast has formed a foam on top of the liquid.
- In a separate bowl, combine the unbleached and whole wheat flour.
- Stir in eggs into the beer mixture. Add the flour, one cup at a time. You may not need all 4 cups of flour.
- When you have a firm, but still slightly sticky dough, turn it out onto a floured surface and knead for15 minutes, adding flour as necessary.
- Preheat oven to 450 degrees.
- Form dough into a ball, place it on a baking sheet, and let it rise until doubled in size, around 20 minutes.
- Bake for approximately 30 minutes. When tapped the bread will sound hollow.
Notes
My personal preference is to slice the bread in the usual manner and slather with butter.
The cooks of the medieval times added the follow steps before serving:
Allow the loaf to cool, then cut off the top 1/4 of the loaf. Hollow out the bread, and tear the inside into marble sized crumbles. Drizzel the crumbles with 1/4 cup melted clarified butter, and place them back inside the hollow loaf. Put the top back on, and serve.