No knead Spinach and Feta Beer Bread

Enjoy the perfect combination of spinach and feta in a delicious no knead beer bread. This quick easy to make bread requires just six simple ingredients - ready in under an hour from prep to baked.

Its ideal for beginner bread bakers or if you're just looking for a quick bread to accompany your meal.

Savory, light and fluffy, every slice is truly a treat with every bite!

Ingredients and substitutions

Full recipe with measurements at the end of this post

• Self rising flour: If you do not have self rising flour, you can easily make your own. By whisking together 1 cup of all purpose flour, 1 ½ teaspoons of baking powder (NOT baking soda) and ¼ teaspoon of salt, you will get the equivalent of 1 cup of self rising flour.

• White granulated sugar: Helps balance out the bitterness of the beer and add a touch of sweetness to the bread.

• Beer: Doesn't matter whether you use alcoholic or non alcoholic beer, it turns out fine with either one. It's a perfectly family friendly bread, even if you use alcoholic beer - since the alcohol cooks off easily in the oven. Either warm or cold will work. a lighter flavored beer will produce a flavor similar to traditional yeast bread. I used Heineken Zero Non Alcohol Beer in this recipe. 

• Feta: Crumbled or cut into little cubes. Cubes of feta chunks are more easily seen in the freshly-baked loaf compared to crumbled. If you'd like to get a mix of different textures of feta in your baked bread, try using both crumbled and cubed.

• Spinach: Chopped Frozen or Freshly chopped spinach works in this recipe. If using fresh spinach, be sure to blanch the leaves before mixing into the batter. To blanch the spinach, simply place the leaves into a pot of boiling water for 1 minute only. Remove leaves from boiling water and transfer to a bowl of cold or ice water. Drain and squeeze any remaining water out with your hands. Chop up the spinach before combining in the recipe. Substitutes for spinach include fresh or frozen kale, swiss chard or beet greens.

Directions

Tips

• Use fresh beer: It's important that you use fresh carbonated (with fizz, not flat) beer. The yeast and carbonation in the beer will help with the bread rising and creating a lighter texture. Flat beer will result in a heavy, dry loaf.

• Avoid over mixing the dough. Mix until just combined. Overmixing will create a dense loaf of bread.

• Place in the oven as soon as the batter is transferred to the baking pan. Avoid leaving out of the oven after mixing.

• Cool the bread for at least 15 minutes before slicing:  Most of the steam will escape during this time, making slicing easier, with a fluffy, not doughy texture.

• Enjoy with added ingredients: Add a bit of extra flavor if you like. Chopped or powdered garlic or onion, herbs and spices add variation and deliciousness.  

• Bake in any pan: Get creative with your bread. Bake in a cast iron pot for a rustic looking bread or a loaf pan for a traditional classic look.

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No knead Spinach and Feta Beer Bread

Enjoy the perfect combination of spinach and feta in a delicious no knead beer bread. This quick easy to make bread requires just six simple ingredients

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Servings 10 -12 slices

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 3 cups self rising flour see note 1
• 1 Tablespoon white granulated sugar
• ¼ teaspoon salt
• ½ cup frozen or fresh spinach, chopped see note 2
• ½ cup feta, crumbled
• 12 oz beer (alcoholic or non alcoholic) see note 4

Instructions

 

• Preheat the oven to 350°F /180°C ( 160°C fan oven). Line an 8x4 inch (20x10 cm) loaf pan with parchment (baking paper) and set aside. See note 5
• In a large bowl, whisk together the self rising flour, white granulated sugar and salt
• Add the spinach and feta. Mix well to combine.
• Pour in the beer and mix with a spatula until just combined. Do not over mix.
• Pour the mixture into the prepared pan.
• Bake for 40 to 45 minutes or until a skewer inserted into the center or the bread comes out clean. See note 6
• Remove the baked bread from the oven, but leave in the pan for 5 minutes.
• Turn out onto a cooling rack but allow to cool for about 15 to 20 minutes more before slicing. See note 7

Storage

• Best enjoyed fresh or a few days after baking.
• At room temperature: In an airtight container for up to 2 days
• In the refrigerator: In an airtight container for up to 5 days.
• In the freezer: In an airtight container for up to 2 months

Video

Notes

1.Self rising flour: If you do not have self rising flour, you can easily make your own. By whisking together 1 cup of all purpose flour, 1 ½ teaspoons of baking powder (NOT baking soda) and ¼ teaspoon of salt, you will get the equivalent of 1 cup of self rising flour.

2. Spinach: Chopped Frozen or Freshly chopped spinach works in this recipe. If using fresh spinach, be sure to blanch the leaves before mixing into the batter. To blanch the spinach, simply place the leaves into a pot of boiling water for 1 minute only. Remove leaves from boiling water and transfer to a bowl of cold or ice water. Drain and squeeze any remaining water out with your hands. Chop up the spinach before combining in the recipe. Substitutes for spinach include fresh or frozen kale, swiss chard or beet greens.

3. Feta: Crumbled or cut into little cubes. Cubes of feta chunks are more easily seen in the freshly-baked loaf compared to crumbled. If you'd like to get a mix of different textures of feta in your baked bread, try using both crumbled and cubed.

4. Beer: Doesn't matter whether you use alcoholic or non alcoholic beer, it turns out fine with either one. It's a perfectly family friendly bread, even if you use alcoholic beer - since the alcohol cooks off easily in the oven. Either warm or cold will work. a lighter flavored beer will produce a flavor similar to traditional yeast bread. I used Heineken Zero Non Alcohol Beer in this recipe.

5. Bake in any pan: Get creative with your bread. Bake in a cast iron pot for a rustic looking bread or a loaf pan for a traditional classic look.

6. If you find that the top of the bread is browning too quickly, then cover loosely with foil. Try to form a dome so that the top of the bread does not touch the foil. This should usually be during the second half of the baking time.

7. Cool the bread for at least 15 minutes before slicing: Most of the steam will escape during this time, making slicing easier, with a fluffy, not doughy texture.

Nutrition

Serving: 1sliceCalories: 170kcalCarbohydrates: 29gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gCholesterol: 7mgSodium: 147mgPotassium: 58mgFiber: 1gSugar: 1gCalcium: 45mgIron: 0.4mg

*Nutrition Disclaimer

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Enjoy ♥

If you like this recipe, be sure to check out my other amazing bread recipes

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