Bring on the beer ;)
The smoky pils that neither hubby nor I like, to be precise. We still have quite a few bottles left and it's used for flavouring stews and soups. Why not try it instead of yeast! It will only require a little tweak of the recipe here and there, no problems...
So here we have Sue's No Fuss Spelt Beer Bread
- instead of 7g of yeast, add about 2 teaspoons of baking powder (maybe a bit less next time)
- 1 tablespoon of caster sugar (next time I'll use Manuka honey)
- instead of 1 1/2 cups of warm water, use the same of the Smoky Pils (that's around 375ml) or whatever beer you don't want to drink right now or was a bit of a brewing embarrasement
- 1 1/2 cups wholemeal spelt flour
- 1 1/2 cups white spelt flour (I didn't have that so used bakers white)
- 1 teaspoon sea salt (it was probably lake salt, but who cares)
- I omitted the suggested linseeds and rolled oats and added about 2 tablespoons of sunflower seeds - because I like them - they would be yummy toasted first
- I tablespoon olive oil - I added a good slosh of a local extra virgin one.
Now theoretically you're meant to kneed the dough and all that stuff, but I couldn't get my rings off, so after I plonked everything in the basin, I used a spoon to swish it around a bit like making muffins then flopped it into a greased bread shaped tin. Then straight into the oven at about 200C. I checked after 20 mins and turned the tin around, then "knocked" on it after another 20 mins. A good hollow sound and fantastic smell - I know from experience it's best to wait a bit before cutting freshly baked bread - patience is a virtue and all that stuff, but it was worth it to enjoy it just slightly warm with some fresh bruschetta topping and a slice of cheese. Then the next slice with butter and a local honey.
The difficulty was not scoffing the lot - must remember mindful eating next time.
An earlier recipe: Beer Bread!