1. Preheat oven to 375°F. 2. Dissolve yeast in 1/2 cup of warm water and 1 Tablespoon of sugar; set aside for five minutes. Heat stout, honey and margarine until warm. Add stout mix to the dissolved yeast and stir into 1 1/2 cups of whole wheat flour. Beat until smooth. Stir in remaining flour, ginger and caraway seeds to make a soft dough. 3. Shape into a ball. Knead on a floured board until smooth, about 3 minutes. Form into a round loaf and with floured knife make a cross through center of the bread. Place in a greased 8-inch round cake tin. Cover with tea towel and let rise in a warm place for 1 hour. Bake at 375 for 30 minutes or until done. Remove from pan and brush with 1 Tablespoons butter. Cool on rack. 4. The Irish Heritage Cookbook….Mercedes McLoughlin & Marian McSpiritt. ---------------------------------------------------------------------------
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