Few things in life make me happier than preparing a delicious, healthy, comfort food meal for my family. Hot potato soup and homemade bread are about as delicious and comforting as you can get. Several months ago I hippyfied (as Charming Jack would say) a Paula Deen recipe to make a yummy whole foods version of cheesy potato soup. That recipe is forthcoming. But first, let me share with you, our Charming Readers, my Hippified Beer Bread recipe.
The original recipe called for self-rising flour. I don’t know if a whole wheat self-rising flour exists, but I found it easy enough to make my own.
Hippyfied Self-Rising Flour
3/4 Cups whole wheat white flour (Really, that’s a thing)
1 teaspoon baking powder
1/4 teaspoon pink salt or sea salt.
I quadrupled this recipe to have just enough to make bread, but I think I’ll make a large batch so I’ll have it on hand.
The bread is as easy to make as the flour…
Hippyfied Beer Bread
3 cups whole wheat self-rising flour
3 tablespoons raw or turbinado sugar
Mix all ingredients together until blended. Don’t over work it. Pour into prepared loaf pan and let sit about ten minutes. If you don’t let it sit, that’s okay. I made two loaves. One sat and one didn’t. There wasn’t a huge difference. Bake at 350 degrees for 50-60 minutes.
This bread is dense and coarse. It is perfect with soup or stew or yummy with butter and honey for a dessert or snack. Enjoy!
The Homestead Barn Hop