Light Beer Bread
1 cup whole wheat four
1 cup all-purpose flour
1/2 cup old-fashioned rolled Oats (Quaker Oats)
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups light beer (cold or at room temperature)
Position a rack in the lower third of the oven. Preheat the oven to 400° F. In a bowl, thoroughly whisk together the whole wheat flour, all-purpose flour, rolled oats, sugar, baking powder, baking soda, and salt. Add the light beer and fold the mixture until the dry ingredients are moistened. Scrape the batter into a loaf pan and spread evenly. Bake the bread for about 35 to 40 minutes until a toothpick inserted in the center and all the way to the bottom of the pan comes out clean.
Let the bread cool in the pan on the cooling rack for about 5 to 10 minutes before unmolding to cool completely on the same rack.
Yields 1 loaf.
[Editor’s Note: As long as you’re measuring dry ingredients, measure out a second or third loaf. Store the dry ingredients in a zipper bag; mark on the bag the oven temperature, baking time, and the instruction to add a beer. It’s a fast way to enjoy a fresh loaf of bread on a time-constrained day].
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