Seeded Beer Bread
Who says beer is only for drinking?! Admittedly, I don't like the taste of beer, but I do like it in my cooking. People say that beer bread is all about the beer and butter, but I beg to disagree. This Seeded Beer Bread recipe has none of the butter, but all of that chewy beer bread goodness we all love. Plus an extra, seed-y crunch.
Non-bakers are probably scratching their heads thinking, "What? Bread made out of BEER?" But yup. That's right. Bread made with 12 oz of my favorite beer. Or yours. We're pretty flexible.
The answer that you're looking for is yeast. Bread needs yeast, and beer has tons of that. The yeast in the beer teams up with the sugar (we're using coconut sugar for this one, but use whatever you have on hand.) to help the bread rise. We also have to throw in a teaspoon of baking powder to help them out and keep the bread from becoming dense. I'm no chemist but I am a registered dietitian and certified chef, and let me tell you that they weren't lying when they said baking was a science.
Another beer bread-related science (or is it? maybe just baking?) fact for you lot- the type of beer you use can drastically change the taste of your bread. If you're more of a fruity beer kind of gal, then expect your bread to be really fruity too. Like I said, this recipe's pretty flexible! Word on the street is that old, cheap beer works and tastes the best.
While beer isn't for everyone, beer bread is something I know anyone can get behind. First of all, it's bread. Bread is ALWAYS great, especially when you make it yourself. But what makes this beer bread recipe even better is the seeds. Flax, chia, sunflower, pumpkin- you name it! I threw it all in because I KNOW you're going to love them.
A high-fibre quick bread packed with flavour. On the table in under an hour, this bread is the perfect side to a big bowl of soup.
And don't be too scared if you never made bread before. My Seeded Beer Bread recipe is perfect for beginners- all you need is a bowl, a pan, a spoon, an oven, and a hungry tummy.
Seeded Beer bread
Total Time: 55 mins
Servings: 12 slices
2 cups whole wheat flour (240g)
¾ cup buckwheat flour (100g)
1 tbsp coconut sugar
1 tsp baking powder
1 tsp fennel
1 tbsp flax seeds
1 tbsp chia seeds
¼ cup sunflower seeds, divided (30g)
¼ cup pumpkin seeds, divided (30g)
¼ tsp salt
1 tsp za'atar seasoning
¼ cup olive oil (60ml)
12 oz beer (355ml)
Preheat your oven to 375F/190C. Line a loaf pan with baking parchment paper.
In a medium bowl, combine flours, coconut sugar, baking powder, fennel, flax seeds, chia seeds, 2 tbsp sunflower seeds, 2 tbsp pumpkin seeds, salt and za'atar.
Add olive oil and beer. Mix to combine.
Transfer batter to loaf pan. Top with remaining sunflower and pumpkin seeds.
Bake for 35-40 minutes, or until a toothpick comes out clean.