Beer-Sesasoned Spelt Quick Bread

2 cups whole spelt flour
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoon palm sugar

1 cup beer
1/4 cup sunflower seeds

Yields 1 loaf
Preheat oven to 180C/375F. Lightly grease loaf tin or line with parchment paper.

In a large bowl, combine flour, salt, baking powder, sugar and most of the sunflower seeds (keep 1 tablespoon aside). Slowly pour in the beer and mix until just combined. The batter will be thick. Fill into prepared loaf tin and sprinkle remaining sunflower seeds on top. Bake for about 40 minutes, or until tester comes out clean. Let cool in the tin for 10 minutes. Take out and let cool completely on wire racks.

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