Sprouted Beer Bread
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.