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.
NOTE: Visual guide only - full recipe with ingredient amounts and instructions at the end of this post
- In a large bowl, whisk together the self rising flour, white granulated sugar and salt. Mix in the chopped spinach.
- Pour in the beer and mix with a spatula until just combined. Do not over mix.
- Pour the mixture into the prepared pan.
- Bake 40-45 minutes and allow to cool for about 15 to 20 minutes more before slicing.
- 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.
If you like this recipe, be sure to check out my other amazing bread recipes
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