This bread is deeply flavorful, chewy, a bit sweet from the molasses, malt and milk sugars with just the merest bitter edge from the hops and molasses. An addition of almost any dried fruits and/or toasted nuts would be most welcome here. I would not hesitate to use this bread to dunk into almost any sort of stew or gravy. I'm thinking it would go particularly well with lamb stew. As written, this makes a 1½ pound loaf in an 8½" x 4½" bread pan. I used the remainder, about 13 oz or so, to make the small boule. Feel free to bake this all as rounds or make them as rolls. This would be a great addition to your dinner table!