The one thing I hate about football season is all the leftover beer in my fridge. It seems like every weekend someone’s leaving beer here and since neither Spencer or I drink much, it just sits there until the next time that person comes over. That’s how this bread came about. I needed to free up some space and I also wanted some tasty bread to gnaw on.
I wasn’t sure what to expect with beer bread. It seems like I’ve always heard people say that it rises a lot, just like a regular yeast bread, but mine stayed pretty small. My biggest cooking pet peeve is a quick bread recipe that ends up being half as tall as the loaf pan. This one did just that but it was really hard to be mad at it.
The bread was awesome. There’s no beer-y taste. I used a cheap beer – I think it was Coors Light – and was worried that it would ruin the bread but like I said, no beer taste at all. The herbs were subtle but delicious. And the best part? The sunflower seeds. I love, love, love seedy bread and this was just perfect.
- 2 cups 8 1/2 ounces all-purpose flour
- 1/2 cup 2 5/8 ounces whole wheat flour
- 1/2 cup 2 7/8 ounces semolina flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons 1 ounce sugar
- 1 12- ounce bottle of beer
- 3 tablespoons 1 ounce vegetable oil
- 3/4 cup 3 1/2 ounces hulled sunflower seeds
- 1 teaspoon each: dried parsley sage, rosemary, and thyme
Preheat the oven to 350F and grease a 9 x 5 inch loaf pan.
In a large bowl, mix together the flours, baking powder, salt, and sugar. Add the beer and oil and stir until the batter is evenly moistened. Stir in the sunflower seeds and herbs, then pour the batter into the prepared pan. Bake the bread for 45 minutes, until a tested inserted in the center comes out clean. Remove it from the oven and cool it in the pan for 15 minutes on a rack. Run a dull knife around the edge of the bread and turn it out of the pan to finish cooling.