Heartier Beer-Bread Recipe

Hello!

Recently, my apartment-mate hosted a BYOB party thing, and for some reason we got to keep the leftover beer. That left us with a very full fridge. So, I decided to turn some of that beer into bread! (Yay free beer!) I originally made one using this recipe.

Then today, I decided to modify it a bit to make it healthier. Or at least, “heartier”. (Yes, I’m making beer healthier. No, that’s not the normal direction I go — usually I successfully make health-foods unhealthy/tasty.)

So, here’s the recipe.

Nutty/Grainy Beer Bread

Ingredients:

  1. 1/2 cup mixed almond/pecan flour. (I used my lovely, lovely VitaMix Dry Container to create this one. I put a 1/4 cup each of Almonds and Pecans into the blender. That ended up making at least 3/4 cup of flour, probably closer to 1 cup.)
  2. 1/4 cup original oatmeal.
  3. 1 1/2 cups whole wheat flour, spooned into the measuring cup.
  4. 1 C white flour, spooned into the measuring cup.
  5. 1 TBSP baking powder
  6. 1 tsp salt
  7. 1/4 C sugar
  8. 1 12-oz container of beer. (I used an Amber Ale.) (Minus about a sip…)
  9. About 2/3 stick of butter (melted)

Instructions

  1. Preheat oven to 375 F.
  2. Grease a loaf pan thingy
  3. combine dry ingredients
  4. Gradually pour in beer. (I did it about 1/3 at a time.)
  5. Mix until flour is moistened. Do not overmix– it’s supposed to be lumpy.
  6. Pour into greased loaf pan
  7. Pour melted butter over the dough
  8. (Optional) Sprinkle more nut-flour & oats over the top
  9. Bake for 45-60 minutes, until golden brown
  10. Let cool for about 15 minutes
  11. Enjoy!

Random note…

I have yet to figure out how to get the loaf out of the pan without the bottom sticking. I’m wondering if cooking it for less time is the answer, but I don’t know. I’m not actually complaining too much, since the crust is one of the best parts, and therefore if it separates from the loaf I can have the bottom crust all too myself! BWAHAHAHA! But, yeah. I thought you’d want to know.

A beer bread, with a nuttier base to it.
This is a new favorite bread recipe of mine. 🙂

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