Seeded Beer Bread

November 10, 2014 2 Comments

Many of my friends and family have experienced the joy of my tried and tested Beer Bread recipe. Here I have added a twist with this one. Boosting the fibre with extra seeds of all varieties and producing a great bread for breakfast and lunch.


  • 3 cups wholemeal flour
  • 1/2 cup pumpkin seeds
  • 1/2 cup sesame seeds
  • 1/2 cup chia seeds
  • t tsp salt
  • 3 tsp baking powder
  • 1/4 c castor sugar
  • 1.5 stubbies dark beer (500ml)
  • 1/4 c butter
  • extra pumpkin seeds to sprinkle on top


  1. Preheat oven to 180 degrees
  2. Mix dry ingredients together, make a well and add the beer
  3. Pour into a greased loaf pan or cake tin (depending on the shape of loaf you would like)
  4. Melt butter and pour over the top of the loaf prior to cooking and sprinkle with pumpkin seeds (optional)
  5. Bake for around 1 hour
  6. Remove from the pan and cool for 15 minutes

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Rich November 10, 2014 at 6:22 pm

What’s the butter for or is that how much goes on each slice of bread??

Nickie November 10, 2014 at 9:24 pm

You can melt it over and pour over the top to help the top of the bread go crunchy. Or just leave it out. Probably not ideal to use that much on each slice?!


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