- 2 1/2 cups all purpose flour
- 1/2 cup rye or wheat flour
- 3 3/4 teaspoons baking powder
- 3/4 teaspoon salt
- 3 Tablespoons sugar
- 12 ounces nut brown ale room temperature (opened right before using)
- 3 Tablespoon butter melted
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Heat oven to 375°F.
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Prepare a 7″ x 3″ loaf pan with cooking spray.
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In a large mixing bowl sift together all dry ingredients.
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Create a well in the center of the flour mixture, open the beer and pour. Mix the beer into the flour to create a thick batter. Stir only enough to make sure all of the flour is moistened. Over mixing will create a tough bread.
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Spread dough into the prepared pan, and pour the melted butter over the top.
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Bake in the oven for 50 – 60 minutes or until a toothpick comes out clean and the top has formed a golden crust.
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Remove from the oven, and allow bread to stand in the pan for 5 minutes before removing to a wire rack to cool.
I used a combination of all-purpose and rye flour for this recipe.
The original recipe called for 3 cups of self-rising flour. If you do not have self-rising flour you can make your own:
- 1 cup all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon of salt
This recipe was adapted from Crunchy Creamy Sweet.