Direwolf Bread

Preheat oven to 350°. Lightly dust a parchment-lined baking sheet with all-purpose flour.

Whisk whole wheat flour, rye flour, brown sugar, baking powder, kosher salt, baking soda, and 1 cup all-purpose flour in a large bowl, breaking up brown sugar lumps with your fingers, until combined. Work in 4 Tbsp. butter with your fingers until pea-size pieces remain. Make a well in the center and add beer, buttermilk, and lemon juice. Mix with a wooden spoon until a sticky dough forms and no streaks of flour remain.

If using the wolf template, cut it out. Transfer dough to prepared pan. Using wet hands, pat dough to a 15x9" oval, making sure dough is smooth and an even thickness. Lightly spray back of template with nonstick spray and lightly dust with all-purpose flour. Place template, floured side down, over dough. Using a sharp paring knife, trace template with an up and down sawing motion, cleaning knife frequently with warm water to get a smoother cut. Gather scraps and pat into a small oval; transfer oval to another parchment-lined baking sheet.

Brush loaves with melted butter and sprinkle with sea salt. Press 1 pink peppercorn into wolf dough (this will be the eye). Bake loaves, rotating sheets halfway through, until golden brown, 55–70 minutes. Let cool on sheets.

If making a standard loaf, transfer dough to prepared pan. Using wet hands, pat dough to a 14x5" rectangle, making sure dough is smooth and an even thickness. Brush with melted butter and sprinkle with sea salt. Bake until golden brown, 55–70 minutes. Let cool in pan.