Put 2 1/2 cups flour, 1/2 cups oats, 2 tbsp sugar, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt in a mixing bowl and stir. (Use my gluten-free flour recipe if you need gluten-free).
Add ¼ cup of finely chopped onion (optional).
Pour in a full 12 oz can or bottle of beer and stir for about 30 strokes until all the flour is incorporated.
Pour into a lightly oiled bread pan and sprinkle the top with a handful of oats to decorate.
Bake at 400°F (200°C) for 40 minutes.
Brush the top with a tablespoon of melted butter. (optional)
Allow to cool for about 10 minutes before slicing.
Notes
Pro Tips:
Don’t over stir the dough, you will stir out the air and cause it not to rise.
Pour the batter immediately into the bread loaf and put it in the oven. (Don’t let the batter sit around before baking it).
Although the onion is optional, it gives the bread a lot of flavor, and a little extra moisture too, so it is highly recommended.
If making this bread with my gluten-free flour recipe, be sure to tap the measuring cup a few times to settle the flour to get a more accurate measurement. (Freshly sifted flour will be more fluffy).