About this recipe:Remember that the flavour of the bread will change depending on the type of beer you use. So you might have to experiment with a few until you find the taste you like best. It's a great bread to serve with soups and stews.
B. L. Chrisman
200g (7 oz) plain flour
175g (6 oz) wholemeal flour
4 1/2 teaspoons baking powder
1 1/2 teaspoons salt
5 tablespoons dark brown soft sugar
1 (330ml) can or bottle beer
Method Prep:10min › Cook:50min › Ready in:1hr
Preheat oven to 180 C / Gas mark 4. Lightly grease a 23x12cm (9x5 in) loaf tin.
In a large mixing bowl, combine plain flour, wholemeal flour, baking powder, salt and brown sugar. Pour in beer, stir until a stiff batter is formed. It may be necessary to mix dough with your hands. Scrape dough into prepared loaf tin.
Bake in preheated oven for 50 to 60 minutes, until a cocktail stick inserted into centre of the loaf comes out clean.
Used Erdinger Weisbier for the beer ingredient. A slightly stronger aftertaste came from it than I would have liked. Would appreciate any suggestions on a light beer to use.Other than that this bread was beautiful! - 20 Sep 2009