Brown Beer Bread

Brown Beer Bread

20151213_193045_resizedBy 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.)


  • 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, 20151213_204926_resizedgently 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.


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