Rosemary Beer Bread

Breakfast, Snacks.
Beer isn’t just for drinking anymore! This simple recipe uses beer instead of yeast, and the result is a dense bread with a ton of flavour.  I like to spread it with roasted garlic, and serve it with a hearty soup or vegetarian chili.

Rosemary Beer Bread


Quantity Ingredients
1.5 cups / 375 ml all-purpose flour
1/5 cups / 375 ml whole wheat flour
1 tsp / 5 ml coarse sea salt
5 tsp / 25 ml baking powder
3 tbsp / 50 ml granulated sugar
1 tbsp / 15 ml dried rosemary
1 12 ounce / 375 ml can of beer
1 tbsp / 15 ml olive oil
1/4 tsp / 1 ml coarse sea salt


Preheat oven to 375°F (190°C).

Grease and flour a 9 x 5 inch (2 L) loaf pan.

In a large mixing bowl, combine all-purpose flour, whole-wheat flour, salt, baking powder, sugar and dried rosemary. Add beer, and quickly mix until combined and all of flour is absorbed.

Add batter to prepared loaf pan; drizzle with olive oil and sprinkle with sea salt.

Bake for 45 minutes or until bread is cooked through (when a knife inserted in the centre comes out clean).

Let the bread cool for at least 15 minutes before serving.

Serves 12.

Per ¾-inch (2 cm) slice: 194 cal, 5 g pro, 2 g total fat (0 g saturated fat), 37 g carb, 3 g fibre, 0 mg chol, 497 mg sodium

Source: Leslie Beck's Healthy Kitchen