3 cups whole wheat flour (or WW pastry flour or spelt flour*)
1 cup extras (see suggestions, optional)
2T raw sugar
1T baking powder
1t salt
1 (12oz) bottle beer (Yuengling, or any other)

Directions:

1. Preheat oven to 375. 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.

2. Lightly grease a 9 x 5 bread pan with butter or cooking spray. Pour beer into the dry mixture and stir to with a wooden spoon. Use your hands to mix once it becomes difficult just until all ingredients are combined. Transfer dough to your bread pan and press down gently so it spreads out evenly. Bake for 1 hour. Let sit for 5 minutes in the pan.

3. Slice thin and spread on butter or crunchy peanut butter. It’s the perfect side to a bowl of Peanut Butter Chili or Peanut Butter Chicken & Vegetable Soup. 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.