IPA bread with oats and flax

I have been on a big baking routine lately and I'm pretty sure my office and Paul's office are really enjoying the benefits of this weekend hobby. I was getting a little tired of my usual recipes, so I decided to embark on something completely different. Last time I attempted this with a raspberry tart, the outcome was pretty amazing (I may have bragged a bit afterwards), so I dove into my list of bookmarked recipes to try and pulled out this bread recipe. My baking whims seem to hit at inconvenient times, mostly when I haven't planned at all for an afternoon in the kitchen, so my pantry really isn't stocked that well for last minute bread baking adventures and it definitely doesn't have yeast waiting to be used (although I did discover I have to boxes of gelatin...). This recipe conveniently doesn't need that bread staple at all and instead uses the fizzing properties of baking powder and beer to get its lift (add a dash of salt to the mix though because the recipe doesn't call for any). Living with a boy means beer is in the fridge, good beer at that, so I popped open the last one and mixed up a quick and easy batter. Sprinkled with a handful of oats and 40 minutes in the oven resulted in a crusty loaf with a springy interior, spiked with the deep flavor of IPA. The experience of tasting warm bread with butter and a dollop of apple butter completely made up for the fact that I stole the last beer from the fridge and provided a pretty tasty addition to almost every meal this weekend.