This turned out as an excellent beer loaf. A bit different than expected as to the whole wheat only flour. Not hard or clumped together at all, almost cake like and very moist. I liked the dark texture. It went well with our corned beef dinner. The only difference I did, as others suggested, was to use 1/4 cup brown sugar. This yeilded a hint of sweetness, not overpowering the bread taste. Baked in an older USA made pyrex pie pan for the round effect. The odor while cooking filled the house, hard to wait for the meal and bread!
This is my new and only dark bear bread recipe. Thank you Dolly, my Irish ancestors would say 'Good on ya fer this one."
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This turned out as an excellent beer loaf. A bit different than expected as to the whole...