Parmesan Rosemary Stout Bread

PREP TIME

20

minutes

TOTAL TIME

80

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

80

minutes

SERVINGS

--

servings

Ingredients

  • 1

    bottle stout beer (I used Guinness)

  • 2 1/2

    cups whole wheat flour

  • 1/2

    cups oats (I used old fashioned rolled, but instant might work too)

  • 1

    tbsp baking powder

  • 1

    cup fresh grated parmesan

  • 1

    tsp salt

  • 1

    tbsp brown sugar

  • 1

    tbsp dried rosemary

  • 1

    tbsp minced garlic

  • 1/4

    cup olive oil (or melted butter)

Directions

Preheat oven to 375 degrees. Grease a 8×4 inch loaf pan. In a food processor, grind the oats until it resembles a course flour. Add in the whole wheat flour, baking soda, salt, and brown sugar. Give it a quick pulse to combine. Stream in the beer and continue pulsing. Add in the rosemary, parmesan and garlic and pulse again, just until combined. *Batter will be VERY thick! Almost like a biscuit dough. Scoop batter into the greased loaf pan, smooth with a spatula, drizzle with olive oil. Bake for 60 minutes. Cool in the pan for 15 minutes, then invert onto a wire rack and finish cooling. Store in an airtight container at room temperature for up to 4 days.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: