Recipe: Whole wheat quick bread with beer and wheat germ

September 4, 7:33 AMLA Cooking ExaminerErika Kerekes

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Who says beer is only for drinking? In honor of the 2009 Great American Beer Festival in Denver, here's a healthy quick bread made with - what else? - beer. In this recipe, beer brings together a dough made with whole wheat flour and wheat germ, with a touch of sugar for sweetness. The beer and the baking powder together give the bread a nice lift, and the resulting loaf is a perfect base for grilled cheese, peanut butter or any other savory sandwich filling. Sliced and toasted, it's one of the best breakfast breads you'll find.

A darker brew works best here. If you're looking for something local, LA Craft Beer Examiner Chris Spradley suggests the Scotch Isle Ale from Pasadena's Craftsman Brewing Company, or the Saison Rue from The Bruery in Placentia.

More bread: Fat-free banana bread * Five-minute artisan bread at home * Parmesan buttermilk rolls

Whole wheat quick bread with beer and wheat germ

• 2 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/4 cup wheat germ
• 1/4 cup sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1 12-ounce bottle beer, preferably dark
• 4 Tbsp butter (1/2 stick), melted

Preheat the oven to 375 degrees.

In a large bowl, whisk together the flours, wheat germ, sugar, salt and baking powder. Add the beer and mix well. Pour the batter into a greased loaf pan and drizzle the melted butter over the top. Bake 45 minutes or until the top is golden and a toothpick comes out clean.

Not only does Charlie Papazian, Great American Beer Festival founder, write for Examiner.com, but we have dozens of other craft beer experts covering hops and barley. Follow their coverage throughout September of one of the world's largest beer festivals. Click here for Charlie’s take on beer, GABF articles and details on how you can win tickets to the festival!