Beer Bread

Preheat the oven to 350°F. Coat a 9x5-inch loaf pan with nonstick spray.

In a large mixing bowl, stir together the whole wheat flour, all-purpose flour, baking powder, salt, and garlic powder (if using).

Slowly pour in the beer, then add the honey. With a rubber spatula, stir gently, until the foaming subsides and you no longer see dry bits of flour. The batter will be very stiff. Gently fold in any desired mix-ins. Don’t over mix; as soon as the flour disappears it is good to go.

Spread the batter into an even layer in the prepared loaf pan, then drizzle the melted butter on top and brush to spread it evenly over the batter. Bake for 38 to 42 minutes until a toothpick inserted in the center of the bread comes out clean (I like to use an instant read thermometer. When the bread reaches 200°F in the center, it is done).

Place the pan on a wire rack and let cool for 10 minutes. Gently remove from the pan. Let cool completely or with a serrated knife, slice, and enjoy immediately.