Wednesday, October 15, 2008

Whole Grain Beer Bread

I've continued to make beer bread on almost a weekly basis, so this past week I decided to try it with some whole grains in place of the flour, and it worked famously! It has also turned out very well with all whole wheat flour. Here's an even healthier upgrade for this super-easy bread:

In place of the 3 C of flour, use 2 1/3 C whole wheat flour, 1/3 C wheat bran, and 1/3 C ground flax seed. Replace the bran or flax seed with other grains at will; I tried out oats.

It may be a bit more crumbly this way, but it's still moist and hearty. I may even try upping the ratio of whole grains to flour, so we'll see how high I can go before the integrity of the bread is compromised...

On another note, I also tried this with a different kind of beer - Bud Light - and could taste the different tenor of the beer in the bread, but it still tasted great.

I'll start posting on soups soon to welcome in the fall weather, so you can keep this bread in mind to accompany some comforting soup.

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