My beer bread can drink more beer than your beer bread.
It’s true! I owe it all to the whole-grain flour. An old-school beer bread made with white flour has a ratio of 3 cups of flour to a 12-ounce bottle of beer, while this one has 2 cups flour to a bottle of beer. The oatmeal flour in this has a special affinity for the beer. I think my Scottish and my German ancestors would be proud.
Don’t worry, the alcohol in the beer cooks off, leaving you with a sweet, rich bread that’s perfect for fall soups and chilies.
The best beer for this is one that’s rich and mild, such as a Bock or Stout. Lager works well, too. Just save the bitter, hoppy beers like India Pale Ale for drinking.
Whole Wheat and Oat Beer Bread
1 cup whole wheat pastry flour
1 cup oatmeal flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons coconut oil or margarine, melted
1 12-ounce bottle of beer
Preheat oven to 350 F. Oil an 8 x 4-inch loaf pan.
Whisk together the pastry flour, oatmeal flour, sugar, baking powder and salt. Add melted coconut oil or margarine and beer. Stir until all of the dry ingredients are incorporated into the beer, but do not over stir. Pour the batter into the baking pan and bake for 55-60 minutes until a toothpick or knife pushed deep into the bread comes out clean.