Dill and Beer Quick Beer
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.