Honey Glazed Beer Bread
3 3/4 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon malt powder
2 teaspoons salt
1 tablespoon dry active yeast
1/4 cup honey, plus more for glazing
3 cups beer at room temperature (see note)
1 tablespoon butter
Combine flours, malt powder, salt, and yeast in a mixing bowl fitted with a dough hook attachment.
Add the honey and most of the beer. Begin mixing on first speed, adding more beer slowly until the flour is fully hydrated.
Switch to second speed and add the butter. Mix until it is fully combined.
Continue mixing until an elastic dough forms. You are looking for the dough to spring back a little when you pull on it and it does not break.
When the dough is finished mixing, cover the bowl tightly. Allow to proof for 1-2 hours.
When the dough has doubled in size and springs back upon contact, divide into two, one-pound loaves, or smaller rolls.
Shape into tight balls and place on a greased sheet pan. Cover with a cloth or plastic wrap.
Allow to proof for about 2 hours.
Score the bread before baking at 350 degrees for 15 minutes. Take the bread out and glaze with honey using a pastry brush.
Bake for another 5-8 minutes, or until it reaches an internal temperature of 200 degrees.
Cool completely before slicing.
