Cricket Protein Beer Bread

Cricket Protein Beer Bread

Aside from being two of life’s great pleasures, bread and beer have a long and very close history.  Beer was born with civilization in the Fertile Crescent, where the agricultural revolution began with the cultivation of wheat.  It is believed that the first loaf of bread was created from spilled fermented beer, dried and baked on a hot stone. 

We were thrilled when our friends at Fiddlehead Brewing Company in Shelburne VT reached out about including 100% Cricket Protein in a special beer they were brewing for the 2018 Vermont Brewer’s FestivalIt Doesn’t Matter is a bright red ale brewed with crickets and cochineal insects, which give it a beautiful red color. 

To celebrate, we’re baking up a loaf of Cricket Beer Bread, using Fiddlehead’s signature IPA.  Changing the kind of beer you use in the bread results in changes to the color and flavor of the bread--the inclusion of 100% Cricket Protein Powder means that a slice of bread topped with a piece of cheddar cheese and some apple are real Super Human Fuel. 

The beer in the batter gives this bread a delicious yeasty taste and the texture of a traditional risen loaf in less than an hour from start to finish.

 INGREDIENTS

 
1 cup whole wheat flour
2 Tbsp sugar
1/2 cup all-purpose flour
2 tsp baking powder
½ cup 100% Cricket Protein Powder
1/2 tsp baking soda
½ cup old fashioned rolled oats
1/2 tsp salt
1 ½ cup light or dark beer (but not stout)—cold or at room temperature but not flat

 

INSTRUCTIONS

Preheat oven to 400.  Grease 8.5 by 4.5 inch loaf pan.

Add all ingredients to a bowl and fold until the dry ingredients are moistened. 

Scrape the batter into the pan and spread evenly. 

Bake until a toothpick inserted in the center all the way to the bottom of the pan comes out—about 40 minutes. 

Let cool in the pan on a rack for 5-10 minutes before unmolding to cool completely on the rack.

Great for sandwiches and toast!

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