Thank you DuClaw Brewing for sponsoring this post and sending me the DuClaw Mysterium. All opinions and the bread recipe are my own.
Welcome to the January edition of “Cooking with Beer”! Each month DuClaw Brewing sends me a beer and a friend and I create a recipe. It’s a fun time to think outside the box and try a new beer and new food. This month’s beer is “Mysterium”, a Belgian Spiced Ale.
Each month when I get my beer from DuClaw, my friend and I brainstorm ideas for the recipe. This beer sounded a little challenging since it’s spiced with chamomile, cardamom, and grains of paradise. Confession: before I had this beer, I didn’t even know what grains of paradise were. Turns out that they are a seed that you can grind like you would peppercorns. They taste a bit of black pepper and cardamom.
When we tasted the beer, the lovely Belgian yeast flavor combined with the subtle flavors of the spices just screamed “bread.” So bread it was!
All I can say about this bread is “WOW!” In fact, I’m hoarding my last two bottles of the beer, not to drink, but to make two more loaves of bread. I liked it so much, I only gave Beer Geek one slice. Apparently sharing is not my strongest suit. The added grains of paradise give the bread a zing that’s quite unique. If you don’t like a pepper zing (like really strong black pepper, not hot like hot peppers), use extra black pepper and cardamom instead of the grains of paradise.
DuClaw Mysterium Grains of Paradise Bread
- 3 cups bread flour
- 2 tsp grains of paradise
- 2 tsp cardamom
- 1.5 tsp salt
- 1 T baking powder
- 4 tbsp sugar
- 1 tsp white pepper
- 1 tsp coriander
- 1 bottle DuClaw Mysterium
- Preheat oven to 400 and butter a 9 x 5 loaf pan.
- Add 1 bottle Mysterium beer to dry ingredients, and mix to combine.
- Pour into prepared pan and smooth top.
- Run a knife down the middle so you get the classic split top.
- Brush top with olive oil and sprinkle grains of paradise and sea salt.
- Bake 45 minutes.
Disclaimer: DuClaw Brewing sent me beer to cook with and compensated me for this post. Recipe, photos, and opinions are my own.