Actually, I shouldn't really claim credit for this, I got it from a newspaper, but I have modified it somewhat.


3 cups flour (I use whole wheat)
1 teaspoon salt
¼ teaspoon (I make it heaping) of quick acting yeast.
12 oz bottle or can of your favourite beer at room temperature
small amount of water
If you wish, add things like seeds, nuts, etc.
Mix the dry ingredients very thoroughly in a good sized bowl.
Add the beer and stir. This will not be enough liquid to take up all the flour.
Rinse the bottle or can with a small amount of water and stir it into the batter until all the dry flour is
taken up. At this point the batter is very thick.
Cover the bowl and let sit in a warm place for at least 12 hours. By now the batter should be “shaggy”;
it will flow.
The original recipe called for steps that are similar to kneading bread dough, but I skip them.
The batter should be baked in a covered container, I use a small roasting pan with a cover.
Preheat the oven to 400F (actually the original recipe said 450F, maybe my oven is a little hot.) with the
container in the oven,
When the oven is up to temperature remove the container, spray the inside with Pam or a similar
release agent and pour in the batter.
Bake covered for 30 minutes
Remove the container and place the bread on a rack to cool.