Beer Bread
Posted by Celine on March 1, 2007
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.
February 24, 2008 at 8:33 pm
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