Round Sixteen — Organic Beer Bread
It’s a beautiful thing when healthy, tasty and quick-and-easy all come together to form a bread. Elliott happened upon this beer bread recipe while visiting the Planet Green Web site and, seeing as he loves all things organic, and beer, and organic beer, I was immediately informed of his find and was asked — nay, implored — to make this loaf on his behalf.
It didn’t take much convincing — after all, the recipe calls for what? SIX ingredients? Most of which (with the exception of organic beer) were sitting in the kitchen, waiting to be used? Well, if you insist, dear husband, I think I can manage to lift these arms of mine and make you some bread in 30 minutes flat.
Truth is, it was harder to find the organic flour than it was to make this recipe. We found the beer (Samuel Smith’s Organic Lager) at our favorite local wine store (Wine Knows… so clever), but when it came to finding organic wheat flour and organic bread flour, it was a lost cause. We were dumbfounded and, quite frankly, disappointed by our misfortune. It’s been a tough go of this “food revolution” we’re on ’round these parts, but I guess you just have to move on. So I substituted the organic flours for the ones I already had stored on my counter.
At first, I was mildly skeptical of the idea that the beer alone would do the job of causing the bread to rise, but apparently the yeast is inherently in the beer itself, which allows the dough to rise in the oven (and thus makes it a “quick bread”). I’ve seen it with my own eyes, too, because the batter was flat prior to going in the oven and, when the bread was done, it was fluffier and rounded on the top. Who knew?
I’m not sure how I feel about the consistency of the bread. As it is considered a quick bread, it’s quite dense and moist, almost like a banana bread. To some, this may be a turnoff, but I think it makes the bread more robust and refined. And, if you’re still wary, maybe knowing that the recipe only calls for 1 1/2 cups of beer, leaving the rest to disappear down your gullet at 10 a.m. on a Sunday (What? We didn’t do that…), may change your mind. Bottoms up, my friends.
Debrief: The downside to this recipe is the lack of a specific answer when it comes to how long the bread will take to bake. I put mine in for 15 minutes, then another 7, then another 5 before it passed the “doneness test” for quick breads (clean toothpick, etc.). Still, I think I was a little overzealous in taking the bread out of the oven, because the loaf was a tad sticky. This may just be a condition of its moistness. The upside to this recipe, however, was the Samuel Smith beer (a recommendation from the recipe’s site) — definitely a keeper.
Organic Beer Bread
Courtesy of Planet Green (Recipe adapted from The Joy of Cooking)
1 cup organic whole wheat flour
1 cup organic bread flour
2 tsp baking powder
½ tsp baking soda
½ tsp sea salt
1 ½ cups organic beer
1. Preheat the oven to 400 degrees. Grease an 8 1/2 x 4 1/2-inch loaf pan.
2. Combine dry ingredients.
3. Add beer.
4. Fold just until the dry ingredients are moistened. Scrape the batter into the pan and spread evenly.
5. Bake until inserted toothpick comes out clean.
6. Let cool in the pan placed on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.
Extra punches: I’ve learned from multiple sources that it’s best to use the lightest beer possible for this recipe as it adds to the yeasty, beer-y taste, whereas darker beers tend to leave the bread bitter. So save the Guinness for drinking and use a lighter lager for the bread.
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