Cooking Up Some Love

A few things first...

I never follow a recipe as it is written. (That's just no fun.)
I never measure anything out exactly. (Also no fun.)

but most importantly


That being said I always try to make what I like healthy... and still taste as good as the original thing. That, of course, is not always possible, but I come pretty darn close sometimes.

Tuesday, November 6

Oatmeal Stout Whole Wheat Honey Bread (Revised)

So I am endeavoring to blog once a week... Thanks to Johnica! If she can do it, I can too! :D

This is what prompted the bread.
So we moved to College Station in August. My mom helped us move, and she was nice enough to buy us some stuff while she was here. We were perusing and saw oatmeal stout. I LOVE oatmeal, so what do I do? I'm like why not this? ... I'll tell you why... It tastes like a stale Guinness Extra Stout mixed with coffee. Now as you might know, I am a tea addict, like pretty literally, but I am NOT a coffee fan. So what do you do with beer you literally can't drink because it tastes so bad? You make the next best thing: beer bread! Well I've never done this before so here goes the experiment via Peanut Butter Boy (where you will find the original recipe). So of course you know me... I had to mess with it. ;)  The comparison recipes are as follows:


  • 3 cups whole wheat flour (or WW pastry flour or spelt flour)
    • I used plain old whole wheat flour.
  • 1 cup extras (optional Scrap the optional and try anything. I bet the fruit loop beer would be awesome with dried fruit in it!)
    • I used rolled oats (because it was oatmeal stout).
  • 2 tablespoons raw sugar
    • I used 1 tablespoon of honey because you know we don't do sugar in here.
  • 1 tablespoon baking powder
    • I used 2 teaspoons baking powder &
    • 1/2 teaspoon baking soda (because of the acidity of the honey)
  • 1 teaspoon salt
    • I used 1/2... because I forgot to read the amount. haha.
  • 1 (12oz) bottle beer
    • This is where that horrible oatmeal stout comes in... Please feel free to use ANY other beer.
  • Extra Additions:
    • 1-2 tablespoons of melted butter
    • enough oatmeal to cover the top of the loaf


  1. Preheat oven to 375 and put rack in the center of the oven.
  2. Add all dry ingredients to a large bowl, making sure to lightly spoon the flour into measuring cups to avoid using too much. Whisk together all the dry ingredients.
  3. Lightly grease a 9 x 5 bread pan with butter or cooking spray.
  4. Pour beer (and honey) into the dry mixture and stir to with a wooden spoon. (Supposedly here it gets tough to stir, but I bet because I used honey instead of sugar that mine was a smidge too wet for that nonsense.)
  5. Transfer dough to your bread pan and press down gently so it spreads out evenly.
  6. Pour butter over the top of the loaf. Then the oatmeal... or vice versa...
  7. Bake for 1 hour. Let sit for 5 minutes in the pan.
  8. Slice thin and spread on butter or nut butter or not. 

Before Bake
After Bake

So it didn't rise like I would have liked it too, but it was certainly tasty! :) More baking powder next time!

This is from the revised ingredients. It rose quite a bit more. Still as tasty!

Peanut Butter Boy said: "Leftover bread will stay good for a week, but toast it first to restore the crispiness. You can also freeze the loaf for several weeks."


  1. This looks pretty much amazing! I think it would be really good to do dried cranberries and the fruit-loop beer (which is leinenkugel's sunset wheat, I believe). You should consider that for a Thanksgiving recipe post! :p Also, thanks for the shout out! And you can totally do once a week! I believe in you! :) Anyway, love it, love you! Hope all is well in College Station!

    1. I might have to try it for sure. I knew it started with an L and was long and German. haha. My next bread though is to be pumpkin beer bread with pumpkin seeds. Tis the season!

  2. So what do you do with beer you literally can't drink because it tastes so bad?

    You save it for your mother to drink when she comes to visit.