Beer and bread. Two delicious things we constantly feel the need to deny ourselves.
“I’ve had too many carbs today!”
Stop that. Just be quiet, smell the bread baking, and get excited. Happiness is lingering just around the corner, and one small treat will not kill you. In fact, it will lighten your spirits and de-stress your tired body after a long day at work. And everyone knows less stress means better health.
So really, this bread is only good for you. 😉
This recipe has evolved and changed over the last few years. I can’t even remember where I got the first recipe, all I know is that this recipe is the bomb-diggity.
I chose kamut flour because it gives the bread that perfectly delightful, buttery texture. I got it on sale at my local organic grocer one day, and tried making banana bread with it. I fell in love, and now it’s my favorite baking flour for quickbreads.
I’m sure most of you know, but make sure to check that your chosen beer is vegan-friendly! Barnivore.com is a fantastic resource. Just type in the name of your favorite booze, and voila! You will find out whether or not it’s cruelty-free.
Can you smell it through the screen?
Vegan Beer Bread
2 cups kamut flour
1 cup all purpose white flour
3 tbsp sucanat
1 tbsp baking powder
1 tsp salt
2 tbsp agave
Most of a 16oz can of beer (about 14oz of it)
¼ cup vegan-friendly margarine, melted
1. Preheat oven to 350 degrees F. Grease a 9×5 inch loaf pan.
2. In a large bowl, mix all dry ingredients evenly. Add the beer and agave and stir together. The mixture will seem very spongy, not very wet. That’s what it’s supposed to look like. 🙂
3. Spread the batter evenly in the loaf pan. Drizzle melted margarine all over the top of the loaf, so it’s nice and soaked.
4. Bake until the loaf is golden brown and a thin knife inserted into the center comes out clean. This should be about 45 minutes. When done, place the entire loaf pan on a cooling rack; the loaf will be a little firmer if you let the bottom cool, too.
Feel free to just slice this baby up, spread margarine on it, and nibble with delight. Simplicity is delicious. Alternatively, you could do a few of these fancy things:
A) Lightly toast the beer bread. Stop toasting it before it even turns brown. Add your own pizza sauce, vegan pepperoni, and a sprinkling of Daiya cheese. Toast for about 2 more minutes in the oven on 350 degrees. Enjoy your beer and pizza snack!
B) Spread peanut butter on it. Sound weird? I dare you to try it. You’ll fall in love.
C) Have stale leftovers? Chop the rest of your loaf into even-sized cubes. Toast the cubes in a pan with a little margarine until brown. Save your croutons for a salad or even some stuffing.
Enjoy!
Also by Abbie: Organic Farming in South of France and Ireland – My WWOOF Experience
Tarot Reading: The New Age Therapy
Also see: Vegan Oil-Free Whole Wheat Bread
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Photo: dtraleigh via Flickr; Abbie Zulock
