I may still be tweaking this recipe, as it was extremely sticky and also ran over the pans.
2 TBS dry yeast
1/2 cup warm water
1 TBS sugar
1 (6.3 oz) bottle Guinness stout beer
2 TBS honey
1 TBS butter
1 tsp caraway seeds
2 tsp salt
1 1/2 cups whole wheat flour
2 1/2 cups white flour
1/3 round of smoked Gouda cheese, cut into small pieces
Dissolve yeast in water with sugar; set aside to work for five minutes. Heat stout, honey, and butter till warm. Add to dissolved yeast and stir in whole wheat flour. Beat until smooth. Stir in white flour, caraway seeds, and cheese to make a soft (and sticky!!) dough.
Shape into a ball (good luck). Knead on a floured board (with floured hands!) 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 towel and let rise in a warm place for 1 hour. Bake at 375 for 30 minutes or until done. Remove from pan and cool on rack.