Every time we have people over there are always half empty (full!) bottles of beer left over - I have a few recipes in my arsenal to use them up. Now before you report me to the germ police, these are bottles of beer that have been poured into glasses - and I don't use any of the half full (empty!) beer glasses - I promise!!
One of these recipes is for beer bread - and it is a conglomeration of about four different recipes, and it works well for us. There is a nice savoury taste which works well with cheese, ham, tomatoes etc. I didn't use any seeds in this loaf, but they work well in it - if you have some handy. The bread has quite a light texture (for a wholemeal yeast free bread) I wonder if it's the bubbles in the beer!
Note the baby's bottle in the background - I find them great for measuring, and they take up much less space in the dishwasher then my measuring jugs!!
Makes one loaf
2 cups wholemeal flour*
1 cup granary flour*
1/2 tsp salt
1 tsp sugar (heaped)
2 tsp baking powder (rounded)
water to bring to the correct texture
Preheat oven to 180 C
Prepare 1 loaf tin (1lb/900g) with parchment paper or butter.
Mix your dry ingredients.
Add most of the beer and mix, it should have a texture like thick porridge.
Add more beer and/or water to get to the correct consistency.
Pour into the prepared tin and bake for 1 hour.
Tap the bottom to ensure the bread is baked - if it sounds hollow it's ready.
Leave on a wire rack to cool.
*Feel free to play around with the types of flour (I'm having a bit of a granary thing at the moment!!) All wholemeal might be a bit too much though.