Whole Wheat Beer Bread

Here is a bread that you can throw together an hour before dinner, and come away with a very satisfying product.

I typically make yeast breads more often than quick breads, and one of my favorite yeast bread recipes contains a generous dash of microbrew. However, I have seen beer quick bread recipes floating around on the internet for awhile, and decided to give one a try.

I used a bottle of farmhouse ale and threw in some cocoa powder for color (and some antioxidants), and was very happy with the result.

This recipe makes a soft, slightly crumbly bread that is great with butter or peanut butter. My favorite topping was peanut butter with beer jelly!

Make sure to use a beer that you like, because you will taste it.

Ingredients

2 cups whole wheat flour

1 cup white flour

1 tablespoon baking soda

1 tablespoon cocoa powder

1 12 oz beer

2 tablespoons water

Instructions

1. Preheat the oven to 375 degrees and spray a loaf pan with nonstick cooking spray.

2. In a large bowl, sift together the dry ingredients. Pour in the beer and water, and stir until combined. The dough should be a little thicker than muffin batter, but thinner than cookie dough. If it is too dry, add a little more water.

3. Scrape the batter into the prepared loaf pan and bake for 45 minutes, until the top is browned and a tester inserted at the center comes out clean.

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This entry was posted in beer, Quick breads and muffins, Recipes and tagged , , . Bookmark the permalink.

2 Responses to Whole Wheat Beer Bread

  1. This looks great! Love that it is whole wheat, I actually prefer that to white! My fave recipe for this may just get updated ūüėČ

    Like

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