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 I originally made one using this recipe.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
- 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.)
- 1/4 cup original oatmeal.
- 1 1/2 cups whole wheat flour, spooned into the measuring cup.
- 1 C white flour, spooned into the measuring cup.
- 1 TBSP baking powder
- 1 tsp salt
- 1/4 C sugar
- 1 12-oz container of beer. (I used an Amber Ale.) (Minus about a sip…)
- About 2/3 stick of butter (melted)
- Preheat oven to 375 F.
- Grease a loaf pan thingy
- combine dry ingredients
- Gradually pour in beer. (I did it about 1/3 at a time.)
- Mix until flour is moistened. Do not overmix– it’s supposed to be lumpy.
- Pour into greased loaf pan
- Pour melted butter over the dough
- (Optional) Sprinkle more nut-flour & oats over the top
- Bake for 45-60 minutes, until golden brown
- Let cool for about 15 minutes
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.