1cup120 g white whole wheat or regular whole wheat flour
½cup60 g light spelt flour
½cup39 g quick-cooking oats, finely ground
1tablespoon12 g vital wheat gluten flour
1tablespoon12 g raw sugar
1tablespoon12 g baking powder
1½teaspoonsfine sea salt
2tablespoons30 ml canola oil
12ounces355 ml oatmeal stout beer
2teaspoonscaraway seedsoptional
Instructies
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.