As much as I love getting creative with flavors and mix-ins, it’s also helpful to have a neutral bread that goes with almost anything. This recipe is for that category.
Oats are a staple in our house. M eats oatmeal every morning and it’s a regular option in my own diet in the winter as well. They find their way into cookies, bars, pancakes, muffins, smoothies, and breads for an easy change in texture and flavor without it being overwhelmingly different. Since oatmeal stout is a fairly common beer, combining it with the addition of actual oats seemed a no brainer.
This bread combines a savory but neutral flavor, a lovely brown color, and a hearty texture into a delightfully rustic experience. Although reminiscent of the brown bread at Outback Steakhouse, it is less sweet and a totally different mouthfeel given the quick bread style instead of yeast. Regardless, it will pair beautifully with almost anything, from steak and potatoes to soups and stews to breakfast toast and lunchtime sandwiches. It is exceptionally delicious when lightly toasted (as I do with all my beer breads), and it will work with a variety of toppings depending on your mood or the rest of the meal.
Keep it savory by ditching the sugar entirely, or add a couple of tablespoons for just a little complement to the bitterness of the beer. Topping the bread with a couple tablespoons of whole oats adds visual interest and a little crunch from the toasted oats. It also makes it easy to differentiate from other breads if, like me, you’re making multiple loaves at once.
If soup season has finally hit your neck of the woods, consider this bread for a dipping companion. If not, peanut butter toast might be more up your alley.
Oatmeal² Stout Bread
Makes one standard loaf
1 cup + 2 Tbsp old-fashioned oats, divided
1 cup whole wheat flour
1 cup white flour
1-2 Tbsp brown sugar (optional)
4 1/2 tsp baking powder
1 1/2 tsp salt
12 oz oatmeal stout
- Preheat oven to 350 degrees Fahrenheit. Grease a 9×5″ loaf pan and set aside.
- Use a blender or food processor to grind 1 cup of oats; leave it coarser for extra texture or do a fine ground to better match the other flours.
- In a medium bowl, combine ground oats, both flours, brown sugar (if desired), baking powder, and salt. Whisk together to remove lumps.
- Pour in stout and stir until just combined.
- Spread evenly into prepared pan, then top with remaining whole oats.
- Bake 50-60 minutes, or until nicely browned and a toothpick comes out clean.
- Perfect for toast or to accompany a hearty stew.