Whole Wheat-Rosemary Beer Bread
Author: Nicole
Ingredients
  • 6 tablespoons (3/4 stick) unsalted butter
  • 1 cup whole wheat flour
  • 2 cups unbleached all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1-1/2 tablespoons freshly chopped rosemary
  • One 12-ounce bottle of good-quality beer (recommend a dark beer or stout)
Instructions
  1. Place an oven rack in the upper third of the oven and preheat the oven to 350ºF.
  2. Place the butter in a 13 x 9 x 2-inch baking dish or pan and set it in the oven while the oven is preheating.
  3. Stir together the flour, sugar, baking powder, salt and rosemary in a medium bowl.
  4. Stir in the beer until it is just incorporated (The dough will be sticky and heavy.) Pour 5 tablespoons melted butter out of the pan into a cup; tilt the pan to coat the bottom and sides with the remaining butter (1 tablespoon).
  5. Spoon the bread dough into the pan and spread evenly; drizzle the 5 tablespoons melted butter over the top.
  6. Bake for 25 to 30 minutes, or until the bumpy top is golden brown.
  7. Halfway through baking tilt the pan to distribute the butter (in case it has pooled).
  8. Remove the bread from the oven to a cooling rack; cut the bread into rectangles and serve warm.
Notes
* Bread freezes well. I recommend heating it up wrapped in aluminum foil.
* You can substitute unbleached all-purpose flour for whole wheat flour, if you prefer (use 3 cups unbleached all-purpose flour instead of 1 cup whole wheat flour and 2 cups unbleached all-purpose flour).
* Rosemary is optional (but recommended).
* I used Samuel Smith Oatmeal Stout.
Recipe by Riegl Palate at https://www.rieglpalate.com/whole-wheat-rosemary-beer-bread/