Shiner Bock Beer Bread

• 1 1/2 cups shiner bock beer, flat & at room temperature
• 2 1/2 cups whole wheat flour
• 2 teaspoons dry active yeast
• 1/4 cup warm water
• 1/2 teaspoon salt
• 1/4 cup honey
• 1/4 cup canola oil
• 1 1/2 cups white wheat flour

1. The night before: Pour beer into mug, cover with paper towel, and let sit out on counter overnight.
2. Next day: Dissolve yeast in warm water in mixing bowl. Mix in honey.
3. Add both flours & salt, and stir to mix. Stir in oil and slowly add beer. Mix well. Place dough on floured work surface and knead 15 minutes. (Dust with flour if dough is too sticky).
4. Place lightly oiled bowl & cover. Let rise to double in size.
5. Punch down and let rest 5 minutes.
6. Shape dough into four oval shaped loaves. Place loaves on lightly oiled cookie sheet. Score with a knife (I usually make 2 diagonally placed scored a couple of inches apart.
7. Preheat oven to 350u0b0F
8. Cover loosely with saran wrap and allow to double in size again.
9. Bake 30 minutes.

bock beer, whole wheat flour, active yeast, water, salt, honey, canola oil, white wheat flour

Taken from www.food.com/recipe/shiner-bock-beer-bread-220071 (may not work)