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Sprouted Beer Bread
Servings
2
2
Cuisine Type
- american
Menu Part
- Side Dish
Main Ingredient
- Grains
Chef Ban Stewart
Kowaliga Restaurant
Alexander City, Ala.
The sprouted flour and grain in this quick bread boost its nutrient content and digestibility, according to chef Stewart. He uses a local brown ale, but any darker ale will work. The carbonation in the beer offsets the denser einkorn flour, making the bread fluffier.
Ingredients
1/2 stick butter, melted
1 1/2 cups sprouted einkorn flour
1 1/2 cups sprouted white wheat flour
1 tbsp. baking powder (aluminum-free)
1 tbsp. sea salt
3 tbsp. granulated white sugar
1 12-oz. bottle brown ale
Steps
Heat oven to 375 F and grease two loaf pans with pan spray.
Combine all dry ingredients in bowl and stir to mix well.
Add beer and half of butter and mix until thoroughly combined; dough will be thick.
Evenly separate dough between loaf pans, then pour remaining butter over both pans.
Bake for 20-25 minutes until tester comes out clean. Set of cooling rack with bread still in loaf pans for 30-45 minutes.
Carefully remove bread from pans and continue to cool bread on rack for an additional 30-45 minutes. Slice and serve.
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