By Laura Coffee, Marketing & Owner Services Manager, Co-op Owner
This bread is very satisfying. It’s slightly sweet because of the sugar, but also savory because of the butter and beer. The hemp seeds toast just a little and give it an amazing nutty flavor. You can serve slices on their own, maybe with a bit of extra butter, or serve it alongside a thick stew. When I made it, we enjoyed it with a big bowl of venison chili. (Tip: Just be careful when slicing it. The top is nice and crunchy because of the butter, but if your knife isn’t sharp enough that can cause the edges to crumble.)
Ingredients:
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 12oz (1 1/2 cups) dark beer, I used a Porter
- 1/4 cup turbinado sugar
- 1/4 cup hemp seeds
- 1/4 cup unsalted butter, melted
- 4 1/2 tsp baking powder
- 1/2 tsp salt
Preheat your oven to 375°F. Spray a 9×5 loaf pan with a light layer of cooking spray. Combine all ingredients but beer and butter in a mixing bowl and stir until well combined. Then add the beer and stir until just combined. Place batter in the loaf pan, 
gently pulling it into each corner. Pour the melted butter over the top and place in the oven. Cook for 45-55 minutes. (Tip: Once the edges have begun to brown visibly and pull away from the pan a little it’s done.) Let the bread cool for 15 minutes, on a rack if possible. Slice and enjoy! Store the rest (If there is any…) at room temperature wrapped in waxed paper to preserve the crisp top crust.