This is a basic quick bread with whole-wheat flour and a little cornmeal. I love both the ridiculously easy method (stir, pour, bake) and the finished loaf’s tender crumb and warm, yeasty flavor. (Yeast bread with no yeast. Interesting.)
Ingredients
- 3 tablespoons olive oil or melted butter, plus more for greasing the pan
- 1 ½ cups all-purpose flour
- 1 cup whole-wheat flour
- ½ cup cornmeal
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 ½ teaspoons salt
- 1 12-ounce bottle Spaten Optimator, or another beer in the doppelbock style or use Samuel Smith or another English brown ale
- Nutritional Information
Nutritional analysis per serving (10 servings)
194 calories; 4 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 31 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 4 grams protein; 460 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1 loaf (8 to 12 servings)
Preparation
- Heat the oven to 350. Grease a 9-by-5-inch loaf pan with a little oil or butter. Whisk together the flours, cornmeal, baking powder, sugar and salt. Add the oil or butter and beer, and stir just until everything is combined.
- Pour into the loaf pan and bake until the loaf is nicely browned and a toothpick inserted into the center of the loaf comes out clean, 45 to 60 minutes. Cool on a rack for 15 minutes before removing from the pan and serving.
1 to 1 1/4 hours
Dining and Cooking