This bread is seriously delicious, and one of the only ways I’ve found to make a loaf without Wheat, Yeast, or Eggs! We serve thick slices of this bread with soups and stews; it can also be formed into hamburger buns for veggie burgers or other sandwiches.
Einkorn Beer Bread
Ingredients
Instructions
Loaf Instructions
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Prep
Preheat the oven to 375 degrees F.
Grease and dust a loaf pan with oil and flour or cornmeal.
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Mix the ingredients
In a large bowl, whisk together the dry ingredients (flour, baking powder, salt, sugar).
Pour in the can of beer.
Use a spatula to fold the beer into the flour mixture.
Pour the batter into the loaf pan.
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Bake
Wait 15-20 minutes to allow the batter to rise.
Bake the loaf for 35-42 minutes.
In the last 5 minutes of bake time, pour the melted butter/oil over the top of the loaf. It will start to sizzle and brown.
Remove the loaf from the oven and allow to cool for at least 30 minutes in the pan, before turning out and slicing.
Hamburger Bun Instructions
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Bun Modifications
To make hamburger buns, you will need either a bun mold (typically 6 4-4.5" rounds), or you can make 4" circles out of aluminum foil and set on a cookie sheet.
After making the batter as described above, pour the batter into the molds (1/2 cup batter per bun) and allow to rise 15-20 minutes before baking at 375 degrees F for 15 minutes.
Similar to the Loaf, pour the melted butter/oil on the buns (about 1 tsp per bun) when there is 5 minutes of cook time remaining.
Note
I don't often use Yeast since it can irritate the gut. This recipe uses 1 can of light beer which technically is made of wheat and yeast and contains alcohol - all of which are problematic for IBD. However, in this recipe, the alcohol cooks off; there is not much wheat left in the beer, and the yeast is deactivated through pasteurization and strained out in most mass-market beers. We have not had any tummy troubles when we serve this.
