This recipe is for a quick bread, so no rising or kneading is required. And it’s a great way to up-cycle leftover beer into breakfast. (It doesn’t matter if the beer has gone flat.) The beer gives this a yeasted bread effect — but much faster.
Caraway can be a polarizing spice, so for those who don’t like it there’s no persuading them. Grown in Northern climates, it’s an ingredient that both Scottish and Scandinavian cooks have used for years to spice up otherwise mild foods.
As for Sweet Whisky Butter, it’s just butter, honey and whisky whipped into bliss. Use it with abandon. 
Quick Beer Bread with Caraway Seeds and Sweet Whiskey Butter
- Total Time: 1 hour 30 mins
- Yield: 1 loaf 1x
Description
Repurpose leftover beer, even after it’s gone flat, into a quick bread that comes together without needing any kneading.
Ingredients
Caraway Beer Bread
- 2 cups (480 ml) all purpose flour
- 1 cup (240 ml) oat bran flour*
- 1 tbsp baking powder
- 1 tsp salt
- 2 tbsp (30 ml) brown sugar
- 12 oz (355 ml) dark beer
- 1/4 cup (55 g) unsalted butter (half a stick), melted and cooled
- 2 tbsp (30 ml) caraway seeds
Sweet Whisky Butter
- 1/2 cup (1 stick) (115 g) unsalted butter
- 1 tbsp (15 ml) honey
- 1 tsp (5 ml) whisky
- *If you don't have oat flour, you can make your own by pulsing flat oats in a food processor until they reach a sand-like consistency.
Instructions
Bread
- Preheat oven to 350 degrees.
- Butter and flour a loaf pan.
- Melt the butter and set aside to cool. Mix together flour, oat flour, baking powder, salt and caraway seeds. In another bowl, mix together the melted butter, brown sugar and beer. The butter may congeal and look strange, but it’s fine. Add the dry ingredients to the wet ingredients in three additions, mixing gently to blend each time. Do not over mix.
- Bake for an hour or until a tester inserted in the center of the loaf comes out clean. Let bread cool in the pan.
- If you want something faster, bake the batter in greased muffin tins for approximately 20-30 minutes, depending on the size of the tins.
- Bread is best eaten the day of or day after baking. Because it had less fat than most other quick breads, it doesn’t keep fresh as long.
Butter
- Let butter soften at room temperature. Beat honey and whisky into the butter until fully incorporated. If the butter is too soft, return it to the refrigerator to chill to good, spreadable consistency.
- Prep Time: 30 mins
- Cook Time: 1 hour
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
If You Liked This Recipe, You’ll Love These
- Cranberry Pecan Bread
- Rum Glazed Eggnog Bread
- Cultured Butter and Black Pepper Biscuits
- Rieska – Finnish Potato Flatbread
Frequently Asked Questions
Can I use beer that has already gone flat?
Yes — the article explicitly states it doesn't matter if the beer has gone flat. The full 12 oz (355 ml) of dark beer goes into the batter regardless, and the beer gives the bread a yeasted flavor effect without any yeast or rising time.
What is oat bran flour and how do I make it?
Oat bran flour is used alongside 2 cups of all-purpose flour to give the bread a heartier texture. The recipe includes a note: if you don't have oat flour, make your own by pulsing flat oats in a food processor until they reach a sand-like consistency.
Can I leave out the caraway seeds?
Yes. The article openly acknowledges caraway can be a deal-breaker — 'for those who don't like it there's no persuading them.' The bread will bake fine without the 2 tablespoons of caraway seeds. The whisky butter (½ cup butter, 1 tablespoon honey, 1 teaspoon whisky) is the main accompaniment and stands on its own.
Amazing. Congrats