Sunday, December 12, 2010

Hearty Whole Wheat Beer Bread

Beer Bread
Hearty Whole Wheat Beer Bread

Hearty Whole Wheat Beer Bread

2 1/2 cups flour (sifted)
1/2 cup whole wheat flour (sifted)
3 teaspoons baking powder (omit if using self-rising flour)
1 teaspoon salt (omit if using self-rising flour)
1/4 cup sugar
1 (12 ounce) bottle dark beer (I used a bottle of porter, but you can use any beer you prefer.)
2 tablespoons butter (melted)

Sift the flours, baking powder and salt in a large bowl; add the sugar.

Stir the ale into the dry mixture. This will look a bit wet, but don't worry: Everything will be OK. While mixing the beer and dry mixture together, melt the butter.

Pour the dough into a bread pan, and pour the butter over the dough. (I thought this looked pretty awful, but it ended up alright in the end. The result was a very nice crusty bread. The original recipe said if you'd prefer a bread with a softer crust to add the butter directly to the dough mixture. It's your call.) 

Bake at 375 degrees F for one hour or until the bread sounds hollow when tapped.

Servings Per Loaf: 8
Amount Per Serving: Calories 236.4, Total Fat 3.4 g, Total Carbohydrate 43.4 g, Dietary Fiber 1.9 g7, Sugars 6.3 g, Protein 5.2 g

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