Barley and Flax Beer Bread

 Source: Barley and Flax Beer Bread, SaskFlax.com ©2014

Source: Barley and Flax Beer Bread, SaskFlax.com ©2014

De-alcoholized beer can also be used. Best eaten the same day but also tasty toasted the next day.

Ingredients

  • 1 1/2 cups (375 mL) unbleached all-purpose flour
  • 3/4 cup (175 mL) barley flour
  • 1/2 cup (125 mL) ground flaxseed
  • 1 Tbsp (15 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 1 large egg
  • 2 Tbsp (30 mL) liquid honey
  • 1 (355 mL) can beer or 341 mL bottle

Instructions

  1. Preheat oven to 350ºF (180ºC ).

  2. In a bowl, combine flours, ground flaxseed, baking powder, baking soda and salt.  Stir well.

  3. In another bowl, beat together, with a fork, egg and honey. Gently stir in beer.

  4. Add liquid ingredients to dry ingredients and mix just until moistened.

  5. Spoon into a 4 1/2 x 8 1/2 inch (11 x 21 cm) loaf pan that has been sprayed with a nonstick cooking spray.

  6. Bake 40 to 50 minutes or until wooden pick inserted in centre comes out clean. Remove from pan and cool on a rack.

Cooks note:  De-alcoholized beer can also be used. Best eaten the same day but also tasty toasted the next day.

 

Nutritional Analysis

 
 

YIELD: 16 servings.

SERVING SIZE: 1 -1 cm (1/2 inch). Each serving contains 2 tsp (10 mL) of flax.

Per Serving
Calories 94
Total Fat 2 g
Saturated Fat 1 g
Cholesterol 13 mg
Carbohydrates 16 g
Fiber 2 g
Sugars g
Protein 3 g
Sodium 239 mg
Potassium 66 mg