Parmesan Rosemary Stout Bread
- 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)
Preparation time 20mins
Cooking time 80mins
Adapted from fatgirltrappedinaskinnybody.com
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.