This is a seriously easy and delicious beer quick bread. It tastes like rye bread but with more complexity thanks to the dill and beer.
Makes 1 loaf
3 cups all-purpose flour (I used half ap and half whole wheat)
2 teaspoons baking powder
1 teaspoon salt
3 tablespoons sugar (my addition)
2 teaspoons mustard seeds
1 tablespoon caraway seeds
1/4 cup freshly chopped dill
1 (12 ounce) bottle porter beer
1. Preheat oven to 400 degrees F. Cook an 8X4 loaf pan with cooking spray.
2. In a large bowl stir together all ingredients and spoon into the pan. Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Cool on a rack for 10 minutes before removing from pan.