What an easy recipe this is! And what great results! The beer we used was Sambrook’s Battersea Rye; “fruity British hops with a light rye ale. Blackcurrant notes pair nicely with the spiciness of the rye to produce a rich flavour with lingering bitterness.” No wonder it tasted so good.

You can use any beer for the recipe but why not experiment with different flavours….

Ingredients;

250g plain flour

125g nutty spelt flour (you can use plain flour for all of it if that’s what you have to hand)

2 teaspoons baking powder

1 teaspoons salt

330ml rye beer (I used Sambrook’s Brewery Battersea Rye, it has a nutty, spiciness which makes it perfect for beer lovers )

80g honey

Instructions

Pre-heat the oven to 180C. Grease a 1ltr sized loaf tin with spray oil and set aside.

Combine all dry ingredients in a medium bowl.

Gently whisk together the honey and beer in a separate medium bowl.

Mix the wet ingredients into the dry ingredients until well combined.

Scrape the dough into the prepared loaf pan.

Bake for 50-60 minutes, until a toothpick comes out cleanly.

Allow to cool for 10-15 minutes in the pan before turning out.

Best served warm, but if there’s any left over it’s gorgeous toasted. And it makes the perfect accompaniment to a Ploughman’s Lunch.