Quick Wheat Loaf

by Laura Donnelly — February 20, 2007

Our brunch menu continues with a bread recipe from the back of a bag of Hecker's whole wheat flour. Who knew bread baking could be so quick and easy? This bread is perfect for toasting and is even better when it’s a day or two old with flavorful honey drizzled on top.

1 and 1/2 cups whole wheat flour
1 and 1/2 cups all purpose flour
1/4 cup firmly packed light brown sugar
1 Tablespoon baking powder
1 and 1/4 teaspoons salt
1 can or bottle (12 oz.) beer
2 Tablespoons butter, melted

1. Preheat oven to 375 degrees.

2. Grease 8 and 1/2 by 4 and 1/2 inch loaf pan. In large bowl, mix flours, sugar, baking powder, and salt. Add beer all at once and stir just until blended, do not beat. Spoon batter into prepared pan. Brush top with melted butter.

3. Bake 50-55 minutes until bread tests done with a wooden skewer. Cool five minutes in pan. Remove from pan and cool completely on wire rack.