Beer Bread
A hearty, no-rise beer bread that comes together quickly and pairs perfectly with soups, stews, or a simple spread of butter.
Equipment
- Loaf pan (8 × 4-inch / 20 × 10-cm)
- Mixing bowls
- wire rack
Ingredients
- Nonstick cooking spray
- 1 cup 120 g bread flour
- 1 cup 120 g white whole wheat or regular whole wheat flour
- ½ cup 60 g light spelt flour
- ½ cup 39 g quick-cooking oats, finely ground
- 1 tablespoon 12 g vital wheat gluten flour
- 1 tablespoon 12 g raw sugar
- 1 tablespoon 12 g baking powder
- 1½ teaspoons fine sea salt
- 2 tablespoons 30 ml canola oil
- 12 ounces 355 ml oatmeal stout beer
- 2 teaspoons caraway seeds optional
Instructions
- Preheat the oven to 375°F (190°C, or gas mark 5).
- Lightly coat an 8 × 4-inch loaf pan with nonstick spray.
- In a large-size bowl, whisk together the flours, ground oats, wheat gluten, sugar, baking powder, and salt.
- Add the oil and stir with a fork.
- Fold in the beer, being careful not to overmix.
- The dough will be sticky and thick—if too dry, add a few tablespoons of water or extra beer.
- Transfer the batter into the prepared loaf pan and sprinkle the top with caraway seeds if using.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan on a wire rack for 15 minutes before transferring directly to the rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:
Enjoy warm with a pat of dairy-free butter or serve alongside a hearty stew for a comforting meal.
Wine Advice:
Pair with a dark beer like a stout or porter for a rich, malty complement, or opt for a dry Riesling if serving with a meal.
Nutritional Information
Calories: 210 kcal | Carbohydrates: 38 g | Protein: 6 g | Fat: 4 g | Fiber: 4 g | Sugar: 2 g | Salt: 0.8 mg
