feel free to replace rye and spelt flours with whole wheat if it’s what you have, but the texture and flavor might change a little bit. no worries, it’ll still be mighty tasty no matter what.

1 cup bread flour
1 cup whole wheat flour
1/2 cup dark rye flour
1/2 cup light spelt flour
3 t baking powder
1.5 t sea salt
4 t vital wheat gluten *
3 T light brown sugar
12oz oatmeal stout beer **

preheat oven to 375F, prepare 9×5 inch loaf pan with non-stick cooking spray.
in a large bowl mix all dry ingredients, pour beer in.
stir well with a wooden spoon but don’t OVER-mix.
pour batter into pan.
bake for 55 minutes. let cool on a rack before cutting.

suggestions of use:
serve toasted and Earth Balanced with tomato soup or minestrone.
pile up curried tempeh salad on a slice.

* I know, it can be expensive, hard to find, but it makes a big difference in the texture of the bread, plus it keeps it fresh for way longer.

** pour it so as to make a lot of foam! it makes it easier to mix. technically, it’s up to you which beer to use, but I’ve found that stouts make for the tastiest breads.