Easy, tasty, pretty and quick, this is my new favourite last-minute bread. This is modified from Alton Brown’s recipe.
- Nonstick spray
- 4 oz all-purpose flour
4 oz spelt flour
- 4 oz whole-wheat flour
1 T baking powder
1 1/2 t coarse kosher salt
1 t sugar
3-4 T chopped fresh dill
1 cup sharp white Cheddar (and I mean SHARP!), grated
1 bottle (12 oz) cold beer, ale or stout (no Coors Light please)
2-3 T raw pumpkin seeds
1. Whisk together the flours, baking powder, salt, sugar, and dill. Add the cheese, then stir in the beer just to combine.
2. Spread the batter evenly in a 9″ round cake pan or a standard loaf pan that has been sprayed with non-stick spray. Sprinkle with the pumpkin seeds.
3. Bake at 375F for about 42 minutes if using a cake pan, closer to 52 if you’re using a loaf pan. Cool in the pan for 10 minutes and wait another 10 before cutting and serving.