Oatmeal-Wheat Beer Bread recipe from Poor Girl Gourmet: Eat in Style on a Bare-Bones Budget cookbook by Amy McCoy
Author Amy McCoy:
I love making yeast breads. I am particularly fond of kneading dough, which perhaps says something about my need to work out frustration through pushing dough around. That notwithstanding, even I, a lover of dough and dough kneading, sometimes prefer a speedy bread a quick bread, as they are commonly known but not always banana or pumpkin or zucchini. For while I love any of those types of produce-based breads, they do not necessarily speak to me about tomorrow’s sandwich for lunch. So when I need a quick sandwich loaf, I turn to this beer bread, which happens to include a little fiber in the form of rolled oats and wheat flour. In my house, the most time-consuming part of making this oatmeal-wheat beer bread is letting the beer lose its chill, as we want to use room-temperature beer here, and we keep our cans of beer in the refrigerator. You may use any type of beer that suits your fancy. Lighter-style beers will result in a lighter flavor, while ales and stouts will result in a more robust flavor.
As we noted in our cookbook review, we can’t quit making dishes from this cookbook. Below is the recipe for Oatmeal-Wheat Beer Bread. Simplest. Bread. Recipe. Ever. And good. Hmmm, we better go try the recipe for Harvey Marrs’s Homemade Butter to finish off our loaf!
Oatmeal-Wheat Beer Bread
Yield: 1 loaf, 10 to 12 slices, $5.00 or less
- 2 cups unbleached all-purpose flour
- ¾ cup whole-wheat flour
- ½ cup old-fashioned rolled oats (not quick-cooking oats)
- 3 tablespoons packed brown sugar
- 1 tablespoon baking soda
- 1 teaspoon kosher salt
- 12 ounces beer, at room temperature
1. Preheat the oven to 375°F. Grease a 9 by 5 by 3-inch loaf pan and set it aside.
2. In a large mixing bowl, mix the all-purpose flour, wheat flour, oats, sugar, baking soda, and salt, stirring well to combine. Add the warm beer in one quick pour, which, you may remember from some previous experience with warm carbonated beverages, will be quite foamy. Quickly stir to combine the beer with the flour mixture, paying no mind to lumps they're perfectly acceptable in this bread. Scrape the whole beery mixture into the loaf panâ€”this entire process is so speedy, you may find yourself waiting for the oven to preheat with a loaf pan full of batter in hand and bake until golden brown and a toothpick inserted into the middle of the loaf emerges clean, 40 to 45 minutes. Cool the bread in its pan on a cooling rack, 10 to 15 minutes, then turn the bread out of the pan onto the cooling rack until ready to serve.
© 2010 Amy McCoy
Reprinted with permission from Poor Girl Gourmet: Eat in Style on a Bare-Bones Budget, by Amy McCoy (Andrews McMeel Publishing)