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 an 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.

Yield:  16 servings.

Serving Size:  1 - 1 cm (1/2 inch) slice. Each serving contains 2 tsp (10 mL) of flax.