“Whole wheat flax bread” sounds pretty darn healthy, right? Well, let’s add some beer to that! The yeast in the beer makes this bread possible. It’ll go from mixing bowl to dinner table in just over an hour, and that’s something we can all be happy about.
There’s no kneading, no rising, no waiting. Mix this up, bake it and serve it as you would any other bread. The whole wheat and flaxseed meal make it really hearty and full of fiber. And depending on the beer you use, it can take on any flavor! I like mild-flavored beer for most breads, as they lend just the right taste. But an IPA or amber would be just as delicious.
Next time you want a quick bread to go with your dinner, throw some beer and flour together and voila! You’re good to go 🙂
Beer Flax Bread, as seen on Bob’s Red Mill Blog
- 2 1/4 C whole wheat pastry flour
- 1/2 C flaxseed meal
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 egg
- 1 tbsp maple syrup (optional, but even for savory applications, this is good to keep)
- 1 bottle/can of beer – I used Point Oktoberfest
Preheat oven to 350. Spray a loaf pan with olive oil PAM.
In a large bowl, combine all dry ingredients. Mix well to combine.
In a small bowl, whisk together the egg and maple syrup. Stir in the beer of your choice. It’s fun to experiment with different beer styles, so have fun with it!
Mix the wet into the dry until just combined. Transfer the mixture to the greased loaf pan – smooth the top as much as possible.
Bake at 350 for 40 minutes. Remove and let sit in the pan for about 10 minutes before removing to cool completely on a wire rack.
Slice and enjoy! This makes great sandwich bread, is perfect for dunking into soups, or is lovely with just a smear of butter on top.