This super-quick wheat bread has a marvelous yeasty fragrance in the oven and the intriguing, slightly bitter flavor of hops. Serve with hearty soups or stews and mild or strong cheeses. Slices are good toasted, or you can rewarm the whole loaf in the oven for a crisp outer crust. This bread lasts for 2 to 3 days.
Position a rack in the lower third of the oven. Preheat the oven to 400┬░F. Grease an 8 1/2 x 4 1/2-inch (6-cup) loaf pan. Whisk together thoroughly in a large bowl:
1 cup whole-wheat flour
1 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/2 cup finely diced sharp Cheddar cheese or aged Monterey Jack cheese
1/4 cup sliced scallions
2 tablespoons sugar
2 teaspoons caraway seeds (optional)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Add:
1 1/2 cups light beer or dark beer (but not stout), cold or at room temperature, but not flat
Fold just until the dry ingredients are moistened. Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted in the center and all the way to the bottom of the pan comes out clean, 35 to 40 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.
