Right off the bat I’m just going to clarify that there aren’t actually 99 bottles of beer in this bread (phew!) But there’s one bottle and that’s enough for this delicious rustic bread that’s an absolute cinch to make!
I know it’s technically spring but it’s grey and chilly (NOT that I’m complaining given one of my girlfriends in Saskatoon just sent me a pic of her deck covered in snow!!) but even if it were gorgeous out, when you’re hiding from a global pandemic and stuck inside, all you want to do is eat ALL THE FOOD. And by food… I mean bread. And by bread, I mean beer bread.
2 c flour
1 c buckwheat flour
1 tbsp baking powder
2 tsp sea salt
1/8 c sugar (more if you prefer more sweetness)
1 33cl (approx 11 oz) bottle of beer [I used Leffe blonde]
50g cold butter, sliced or cubed
Preheat oven to 190c (375f)
Mix all the dry ingredients + beer, pile into a loaf pan. I say “pile” and not “pour” because the mixture will be very thick, and that’s normal. Put your slices or cubes of butter over the top, and bake for at least an hour. The time will depend on your oven and on what kind of pan you’re using, so keep your eye on it from 45 mins onward. When you pierce it with a toothpick and it comes out clean, you’re good!
It’s definitely a heartier bread, but having grown up with a lot of soda bread I find the texture rather familiar and soothing. Especially served with stew or chilli! But more on that later…