Whole Wheat Beer Bread

3 c whole wheat flour

1 tbls granulated sugar

1 tsp salt

1 tbls baking powder

14 ounces beer (or 12 ounces beer & 2 ounces water)

Heat oven to 375 degrees. Combine flour, sugar, salt, and baking powder in a large mixing bowl. Slowly stir in beer and mix just until combined. Batter will be thick. Spread in a greased 8-inch loaf pan and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes. Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes. Serve warm or at room temperature.

Notes:

-You can make it a lighter whole wheat by using 2 c whole wheat flour and 1 c all purpose flour instead.

-You can make two loves by doubling the recipe and using a 26 oz can of beer and using 14 ounces for one loaf and 12 ounces plus 2 ounces of water for the other loaf.

-If your loaf doesn't bake up very much, try using a fresh can of baking powder. Your baking powder shouldn't be older than 6 months. It's a good idea to label when you opened it right on the can. In the pictures I think my baking powder was too old (I was using the end of the can). The bread still turned out tasty though.