Beer Bread
A quick and easy beer bread that doesn’t require rising, with a bold flavor, especially when using stout. Perfect for a quick carb fix!
Equipment
- 8 × 4-inch (20 × 10-cm) loaf pan
- Large mixing bowl
- Fork
- Wire rack
- Toothpick
Ingredients
- 1 cup 120 g bread flour
- 1 tablespoon 12 g baking powder
- 1 tablespoon 12 g raw sugar
- 1 tablespoon 12 g vital wheat gluten flour
- 1½ teaspoons fine sea salt
- ½ cup 39 g quick-cooking oats, finely ground
- ½ cup 60 g light spelt flour
- 2 teaspoons caraway seeds optional
- 12 ounces 355 ml oatmeal stout beer
- 2 tablespoons 30 ml canola oil
- 1 cup 120 g white whole wheat or regular whole wheat flour
- Nonstick cooking spray
Instructions
- Preheat the oven to 375°F (190°C, or gas mark 5).
- Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.
- In a large mixing bowl, whisk together the flours, oats, wheat gluten, sugar, baking powder, and salt.
- Add the canola oil and stir with a fork.
- Fold in the beer, being careful not to overmix.
- The dough will be thick and sticky.
- If it’s too thick, add a few tablespoons of water or extra beer to adjust.
- Transfer the batter to the prepared pan.
- Sprinkle the top with caraway seeds, if desired.
- Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan on a wire rack for 15 minutes.
- Transfer to the wire rack and let cool completely before slicing or storing.
Notes & Wine Advice
Serving Tip:
Delicious served warm with vegan butter or alongside a hearty stew.
Wine Advice:
Pair with a rich beer like stout or a hearty red wine such as Zinfandel.
Nutrition values
Calories: 200 kcal | koolhydraten: 35 g | Eiwitten: 6 g | Vet: 5 g | Suiker: 3 g