Flat beer - that's the surprising ingredient used by European bakers to create a distinctive tart flavor in breads.
This European-style dark bread combines the beer with molasses, wheat germ, bran, and whole grain flour. The result is a wholesome, sour-flavored bread with a moist, chewy texture.

2 cups flat beer
About 2/3 cup yellow cornmeal
2 Tbl butter or margarine
2 tsp salt
1/2 cup dark molasses
1/2 cup warm water (about 110*)
2 pkgs active dry yeast
1 Tbl sugar
1/2 cup each wheat germ and whole bran cereal
2 cups graham flour or whole wheat flour
1 cup gluten flour or all-purpose flour
About 3 1/2 cups all-purpose flour
1 egg yolk beaten with 1 Tbl water

In a pan over medium heat, heat beer to steaming. Remove from heat and gradually stir in 1/2 cup of the cornmeal, the butter, salt, and molasses; set aside to cool to lukewarm.

Meanwhile, in a large bowl, combine water, yeast, and sugar; let stand until bubbly (about 15 minutes). Gradually beat in cooled beer mixture, wheat germ, bran cereal, graham flour, and gluten flour. Gradually stir in enough of the all-purpose flour (about 3 cups) to make a stiff dough. Turn dough out onto a board sprinkled with about 1/4 cup of the remaining all-purpose flour. Knead until smooth and satiny (10 to 20 minutes), adding flour as needed to prevent sticking.

Place dough in a greased bowl; turn over to grease top. Cover and let rise in a warm place until doubled (about 1 hour). Punch dough down, cover, and let rise again until doubled (about 45 minutes).

Sprinkle 2 greased 12 by 15-inch baking sheets (or 1 larger sheet) evenly with about 2 Tbls cornmeal. Punch dough down, knead briefly on a lightly floured board to release air, and divide in half. Shape each half into a slightly flattened 8-inch round; place on a baking sheet (or place both loaves 3 to 4 inches apart on a single larger sheet). Cover and let rise until almost doubled (about 40 minutes).

using a razor blade or a sharp floured knife, make 1/2-inch-deep slashes on tops of loaves, forming a ticktacktoe design; brush tops and sides with egg yolk mixture. Bake in a preheated 375* oven for 40 minutes or until loaves are well browned. Let cool on a rack. Makes 2 round loaves.