An easy whole-grain loaf for snacking and using up the beer you weren’t going to drink.

Ingredients

• 2 cups (240g) bread flour
• 1 cup (120g) whole wheat flour
• 1 cup (90g) rolled oats
• 3 tablespoons (60g) honey
• 1 teaspoon (9g) salt
• 2 tablespoons (28g) butter
• 2 teaspoons active dry or instant yeast
• One 12oz can of beer, any type you’d like

Directions

1. Mix all of the ingredients together, then knead for a few minutes. It will still feel sticky, but shouldn’t be shaggy or loose. Allow to rise for an hour or so in the bowl.
2. Grease a loaf pan.
3. Preheat oven to 350°F.
4. Fold the dough into a log shape and put in the loaf pan. Allow to rise until it’s at the top of the pan, about an hour or two.
5. If desired, brush heavy cream or an egg white on top and sprinkle some raw rolled oats on the top for additional texture.
6. Bake for 35-40 minutes, or until toothpick comes out clean. Cool before cutting.

Notes

• Either an 8”x4” or 9”x5” loaf pan works well here. The smaller pan will have a “domed top” to the loaf. The larger pan will produce a flatter loaf, but it’s just as tasty.
• The beer type is up to you. It doesn’t matter so much in this recipe. I really like using IPAs for the balance of bitter and fruity flavors they bring to the hearty oatmeal and whole grain flour, balanced with the honey. An oatmeal stout brings a malty depth to the flavor instead. Expired or flat beers work here too. 🍻