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I wanted to get this recipe down since I created it last night on a whim and it worked magically ;)
Ingredients:
1 1/2 cups flavorful dark beer (I used a dark double bock, a stout such as Guinness would probably also work)
1/3 cup currants
lightly toasted (or not) and roughly chopped hazelnuts, (about 1/2 cup?)
1/2 tsp each: ground cinnamon, ground cardamom, ground allspice (fresh ground is better)
a good amount of fresh ground nutmeg and ground black or mixed peppercorns
unsweetened dutch cocoa powder (several tablespoons?)
about 1 1/2 to 2 ounces of good dark chocolate, roughly chopped
2 1/2 cups flour
about 5 tablespoons sugar (I use raw sugar)
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon (heaping) salt
a splash of milk
star anise and cloves, whole, for decoration
A lot of the amounts are approximations; I didn't measure most things. I think it's a pretty forgiving recipe however, as beer breads tend to be.
Start by preheating your oven to 190 C (375 F).
Measure 1 1/2 cups of beer into a glass measuring cup. Drink the rest yourself--oh, maybe you're in the US, your beers are small, there isn't any left for you. :P Pour the currants into the cup and let them sit there to soak up the beer goodness.
Line a bread pan with parchment (or use whatever method is your preferred measure against sticking).
Get a large bowl and throw in your hazelnuts, ground spices, chocolate and cocoa powder. Stir to evenly distribute the spices, then add the flour, sugar, baking powder, baking soda and salt and mix thoroughly.
Pour the beer into the bowl with the currants and stir just until combined. Add a splash of milk or more beer (if you haven't already drunk it) if the batter is too dry (it should be a wet lumpy dough heavy enough to support the spices that will go on top). Spoon or pour the batter into the pan. Decorate the top with star anise and cloves, or other whole spices. Sprinkle the top lightly with raw sugar. Bake for 40 to 50 minutes or until done. You might go with less time, I think my oven is running cool and I really need an oven thermometer to check that.
( (not a very good) photo of the loaf )
This was delicious spread with Mirabellen (Mirabel or Mirabella in English?) jam.
Ingredients:
1 1/2 cups flavorful dark beer (I used a dark double bock, a stout such as Guinness would probably also work)
1/3 cup currants
lightly toasted (or not) and roughly chopped hazelnuts, (about 1/2 cup?)
1/2 tsp each: ground cinnamon, ground cardamom, ground allspice (fresh ground is better)
a good amount of fresh ground nutmeg and ground black or mixed peppercorns
unsweetened dutch cocoa powder (several tablespoons?)
about 1 1/2 to 2 ounces of good dark chocolate, roughly chopped
2 1/2 cups flour
about 5 tablespoons sugar (I use raw sugar)
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon (heaping) salt
a splash of milk
star anise and cloves, whole, for decoration
A lot of the amounts are approximations; I didn't measure most things. I think it's a pretty forgiving recipe however, as beer breads tend to be.
Start by preheating your oven to 190 C (375 F).
Measure 1 1/2 cups of beer into a glass measuring cup. Drink the rest yourself--oh, maybe you're in the US, your beers are small, there isn't any left for you. :P Pour the currants into the cup and let them sit there to soak up the beer goodness.
Line a bread pan with parchment (or use whatever method is your preferred measure against sticking).
Get a large bowl and throw in your hazelnuts, ground spices, chocolate and cocoa powder. Stir to evenly distribute the spices, then add the flour, sugar, baking powder, baking soda and salt and mix thoroughly.
Pour the beer into the bowl with the currants and stir just until combined. Add a splash of milk or more beer (if you haven't already drunk it) if the batter is too dry (it should be a wet lumpy dough heavy enough to support the spices that will go on top). Spoon or pour the batter into the pan. Decorate the top with star anise and cloves, or other whole spices. Sprinkle the top lightly with raw sugar. Bake for 40 to 50 minutes or until done. You might go with less time, I think my oven is running cool and I really need an oven thermometer to check that.
( (not a very good) photo of the loaf )
This was delicious spread with Mirabellen (Mirabel or Mirabella in English?) jam.
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