Whole Wheat Beer Bread
from a recipe from Farmgirl Fare
When I first made beer bread I used all-purpose flour and included chives, caramelized shallots, sundry herbs and sharp cheddar cheese. The result was nothing short of delicious, but after trying out this whole wheat version I think that the hint of beer that lingers in the bread weds more successfully with the darker wheat flavor than with regular flour. A note about the beer: though recipes recommend using an Irish Pale Ale, I used a darker brew. The resulting taste is definitely heavier on the beer side of things so if you would prefer something that has a better chance of skating by unnoticed on the AA buffet table, use a lighter beer. Also, this bread has a tendency to get a bit soggy after being wrapped in foil. This can be countered either by toasting individual slices or popping the whole loaf into the oven at 200 degrees for a few minutes until the top dries out. Finally, a layer of cheese on the top of the loaf pre-baking can't hurt.
2 cups whole wheat flourHeat oven to 375 degrees.
1 cup all-purpose flour
1 Tbl granulated sugar
1 tsp salt
1 tsp dried oregano
1 tsp dried rosemary
1 tsp dried thyme
1 Tbl baking powder
1+ cup grated cheese of your choice, sharp cheddar works well
14 ounces beer (or 12 ounces beer & 2 ounces water)
Combine flour, sugar, salt, herbs and baking powder in a large mixing bowl. Slowly stir in beer and cheese and mix just until combined.
Spread in a greased 8-inch loaf pan, brush with egg glaze and bake about 45 minutes until golden brown and a toothpick stuck in the center comes out clean.
Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes.