Wednesday, November 7, 2012

Strange Brew


I love to bake beer bread in the fall. We eat it straight out of the oven slathered in butter, and alongside homemade pea soup. The recipe I follow is really quite simple, and pretty darn nutritious, calling for whole wheat flour and old fashioned oats. Last batch, my six year old asked how it was possible to make bread without yeast (go Jasper!).  The answer for this recipe is found in the beer's yeast, and a combination of baking baking powder and soda which work in concert to leaven the batter-like dough. 




Beer Bread

2 cups whole wheat flour
1/2 cup old fashioned oats
2 tbsp brown sugar
2 tsp baking powder
1/2 tsp baking soda
1 12oz beer, cold and fizzy (no flat stouts)

Preheat oven to 400 degrees
Grease a standard loaf pan

Whisk together dry ingredients.  Pour in beer, stir until just combined.  Pour into pan and bake for 35 minutes.


5 comments:

  1. Featured on Sierra Nevada's Facebook page - BOOM!

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  2. Congrats on being featured on Sierra Nevads's Facebook Page!

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  3. Thanks! I love Sierra Nevada, so it was kind of a big deal:)

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  4. Oh! This is awesome! Hope it works well with German beer. Sure would love a Sierra Nevada. I love it too! Hard to come by in Germany.

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  5. Hi Mandy! I'm glad you found Poppy Haus! I'm pretty sure this bread SHOULD be made with German beer.

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