Yoghurt and seed, dark ale beer bread

There’s something very satisfying about freshly baked beer bread.

Even more so when you’ve made it yourself. It tastes equally good whether eaten at home, on the beach for sundowners or on a road trip with an early morning cup of coffee. The best part about this bread is that it doesn’t require kneading or rising, so you don’t have to be a kitchen rock star to make it.

Just mix, bake and there you go!

Beer bread

Ingredients (makes 1 large loaf)

  • 3 Tbsp mixed seeds (sunflower seeds, linseeds and sesame seeds)
  • 3 cups brown bread wheat flour
  • 1 Tbsp brown sugar
  • 1 tsp salt
  • 1 heaped tsp bicarbonate of soda
  • 400 ml plain low fat yogurt
  • 150 ml Innis & Gunn Bourbon Dark Ale

Method

Heat the oven to 190ºC. Toast the seeds in a dry pan over high heat for 30 seconds. Pour them into a large mixing bowl along with the rest of the dry ingredients. Combine the yoghurt and the beer in a separate bowl and then stir into the dry ingredients until well mixed. Place a baking sheet on a baking tray and then scoop the dough on top to form a long narrow or circular shape. Bake for 45 mins to an hour. It’s ready when a knife comes out clean and the surface is a dark brown colour.

Serve with fig jam, camembert, pesto or eat just as is!

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