Easy Whole Wheat Beer Bread

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Whole Wheat Beer Bread Recipe via I'm Not the Nanny

All the way in back of my fridge is a lonely bottle of beer. It used to belong to a sampler pack of beer my sister bought the last time she visited. Which I’m embarrassed to say was around Thanksgiving. I have no idea who though pine scented beer would be a good idea. Now it’s been banished in the recesses of my fridge behind tubs of yogurt, hummus and that huge jar of pickles my kids promised they would eat.

Like any beer lover, it pains me to pour it out. Finally it occurred to me that I could make beer bread with it. A warm slice of beer bread makes great comfort food on rainy days. This week’s forecast is full of rain clouds and thunderbolts! I plan on making it this weekend.
This recipe is so easy, I promise you’ll never buy a beer bread mix again. Take the money you save and buy some good microbrews, not an alpine scented one.
The bread is great on its own or with spinach artichoke dip. My family likes it toasted with a little bit of butter. I’ve even made the mix as a gift (in a cute jar with a bow & copy of the recipe) with a 6 pack of beer. Who wouldn’t like that?

The best thing about this recipe is that you can experiment. Make it sweet or savory. The beer you use can change the flavor. I think with the alpine, I might throw in some dried cranberries.

Try Sam Adams Cherry Wheat and throw dried cherries in the mix. Or maybe some Guinness and dark chocolate bits. Oooh, I haven’t tried that one yet, but I think I will now! Shredded cheese is good too.

Let me know if you decide to make it. I’ll come over!

Thien-Kim’s Fabulous Beer Bread (Whole Wheat version)

2 3/4c. whole wheat flour
1 tbsp + 1 tsp baking powder
1 tsp salt
1/3 c. brown sugar
¼ c. unsalted butter, melted
One 12 ounce bottle of your favorite beer

Preheat oven to 375F. Mix all dry ingredients in bowl. Add beer all at once.  Mix as little as possible—batter should be lumpy.  Poor batter into greased loaf pan.  Bake for 30 minutes.  Remove, brush with melted butter until thoroughly coated—let some drip down the sides.  Bake an additional 5-10 minutes until crisp and golden.  Remove from pan and cool. Serve plain or buttered.

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