Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Beer Bread

Servings: 10

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• all purpose flour (240 g)
• salt (1.25 g)
• baking powder (7 g)
• granulated sugar (45 g)
• beer (330 ml (1 can))
• cornmeal (20 g)
• canola oil (15 ml)
• rolled oats (30 g)

Directions

• Preheat your oven at 180 °C (350 °F).
• In a large bowl, mix 240 g (2 cups) of all purpose flour, 2.5 g (1/2 tsp) of salt, 7 g (1 1/2 tsp) of baking powder, 45 g (3 tbsp) of sugar and 330 ml (1 can) of beer. Mix well, and add extra flour if the dough is too sticky. No kneading is required.
• Coat the bottom of your bread pan with 15 ml (1 tbsp) of vegetable oil, make sure to spread it out evenly, and thinly. Sprinkle ~20 g (2 tbsp) of corn meal in your bread pan, or tray, shake the cornmeal around so it covers the entire bottom.
• Transfer the bread dough into the pan. Sprinkle 30 g (~3 tbsp) of oats on top of the bread, press them down into the dough lightly.
• Bake for 1 hour.
• Let cool on a dish towel, or rack.

Nutrition Data (Per Serving)