


Ingredients:
2 cups white whole wheat flour
1 cup unbleached bread flour
1 Tablespoon granulated sugar
1 1/2 teaspoon salt
1 Tablespoon baking powder
14 ounces beer (or 12 ounces beer & 2 ounces water)
1 handful fresh dill, chopped
1 handful fresh cilantro, chopped
1 garlic close, minced
Pre-heat your oven to 375 degrees. In a large bowl combine all the ingredients. Slowly stir in the beer and mix until just combined. You will have a nice thick batter.
Spread this batter into a greased 8-inch loaf pan. I then drizzled a bit of olive oil over it. I baked this until a thin knife stuck in the center came out clean, about 45 minutes. And I turn the pan around about 20 minutes into baking because our oven is hotter in the back.
Let this cool in the pan on a rack for 10 minutes then slide it out of the pan onto the rack and let it cool about 10 more minutes. This bread tastes best warm but we also enjoyed it at room temperature and even toasted.

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