Beer Bread

The South Arm Community Kitchen made a Beer Bread to go with the Green Peas Soup.


This Beer Bread is adapted from


  • 3 cups all-purpose flour (up to 1/2 can be substituted with whole wheat or spelt)
  • 4 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon sugar
  • 1 tablespoon fennel seeds
  • 2 tablespoons ground flax seeds
  • 4 tablespoons melted butter, divided
  • 1 can beer
  • optional customizations: grated cheese, ground pepper, chopped chives or chopped dried fruit




IMG_7285Preheat oven to 375F.

Grease loaf pan with butter and dust with flour; knock off excess flour or lined loaf pan with parchment paper.

IMG_7287In a large bowl, mix flour, baking powder, sugar and salt with a whisk.
IMG_7289Pour in beer and 3 tablespoons melted butter and gently stir with a large spoon until somewhat smooth, using hands only if needed as batter will be sticky.
IMG_7292Add ground flax seeds and fennel seeds to the batter. These should be added to the dry ingredients earlier.
IMG_7295Spoon batter into a loaf pan. Smooth top a bit.

Brush the top with the remaining 1 tablespoon of melted butter.

IMG_7306Bake for 45 to 50 minutes, or until toothpick inserted into the middle comes out clean. Let cool in pan for 5 to 10 minutes before removing to a wire cooling rack to cool for at least 1 hour before slicing.
IMG_7308Serve with butter or jam.

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  1. Angel

    Looks fantastic! Can’t wait to try this.

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