Thursday, April 03, 2014

#VeggieDag Thursday. Recipe: Black Pepper Beer Bread

VeggieDag Thursday
VeggieDag Thursday is an occasional Thursday post
on an animal-free diet and ecological issues.

As the weather pivots from winter to spring, there's still time for a hearty loaf of Black Pepper Beer Bread. In fact, plenty of time: this recipe requires no more than sixty minutes from start to slice. And, there's no yeast kneaded needed.


  • 2 cups white flour
  • 1 cup whole wheat pastry flour
  • 1 tablespoon baking powder
  • 1/2 tablespoon kosher salt
  • 1/8 cup brown sugar
  • 1 teaspoon freshly ground black pepper
  • 6-12 ounces lightly hopped lager or ale
  • 1 tablespoon melted non-dairy butter substitute.


  • Preheat the oven to 375°F. Lightly grease a nine-inch loaf pan.
  • Sift the flour, baking powder, salt, sugar, and pepper. Whisk together.
  • Pour in the beer, a few ounces at a time, and whisk gently until combined. Use only enough beer to make the dough just the moist side of stiff. [Any beer remaining in the bottle is reserved for the baker.]
  • Dump the batter into the loaf pan, and smooth out the top. Create a crease, and top with the ersatz butter.
  • Bake, uncovered, for 45 minutes, or until golden brown and crusty in appearance.
Black Pepper Beer Bread (01)


  • Recipe adapted from Pop Sugar.
  • I substituted a portion of the all-purpose flour with whole-wheat pastry flour to produce a less dense consistency. I halved the sugar and doubled the pepper, and, since this is a no-yeast recipe, all of the sugar could be omitted.
  • Avoid a hoppy beer. The hops will impart an unpleasant bitterness. Similarly, avoid a roasty beer, such as a strong stout. (Guinness Stout —neither particularly roasty nor strong— would be okay.)
  • I used Kolsch 151, a delightful golden ale from Blue Mountain Brewery (in Afton, Virginia).

    A light German-style ale indigenous to Cologne. This ale is treated like a lager, undergoing extensive cold aging to produce a clean, crisp beer. German Pilsen and Vienna malts, and Hallertau region hops, lend a balanced flavor to our lightest beer.
    5% abv; 18 IBUs.

    Blue Mountain Kölsch 151

  • Serve with a hearty soup, such as this Split Pea Soup from Moosewood. Vegetarian, of course. (Well, okay, vegan. How, I detest that ugly word!)
  • I mentioned to a person in the 'craft' beer business that I really had enjoyed my six-er of Blue Mountain Kölsch 151. He responded: "Not an IPA? Sorry, I just can't get into that." Too bad for him. More for me.
  • Why the name VeggieDag Thursday? Here.
  • Read all the posts: here. Follow on Twitter with hashtag: #VeggieDag.
  • Suggestions and submissions from chefs, writers, and home-cooks welcomed! Contact me here.

No comments:

Post a Comment

Comment here ...