Barley and Flax Beer Bread
De-alcoholized beer can also be used. Best eaten the same day but also tasty toasted the next day.
- 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
Preheat oven to 350ºF (180ºC ).
In a bowl, combine flours, ground flaxseed, baking powder, baking soda and salt. Stir well.
In another bowl, beat together, with a fork, egg and honey. Gently stir in beer.
Add liquid ingredients to dry ingredients and mix just until moistened.
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.
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.
YIELD: 16 servings.
SERVING SIZE: 1 -1 cm (1/2 inch). Each serving contains 2 tsp (10 mL) of flax.
|Total Fat||2 g|
|Saturated Fat||1 g|