Barley and Flax Beer Bread

Source:   |  Category: Baking, Diabetic Friendly, Heart Healthy, Ground Flaxseed

De-alcoholized beer can also be used. Best eaten the same day but also tasty toasted the next day.


  • 1 1/2 cups (375 mL) unbleached all-purpose flour
  • 3/4 cup (175 mL) barley flour
  • 1/2 cup (125 mL) ground flaxseed
  • 1 Tbsp (15 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 1 large egg
  • 2 Tbsp (30 mL) liquid honey
  • 1 (355 mL) can beer or 341 mL bottle
1 1/2 cups unbleached all-purpose flour3/4 cup barley flour1/2 cup ground flaxseed1 Tbsp baking powder1 tsp baking soda1/2 tsp salt1 large egg2 Tbsp liquid honey1 can beer or bottle


  1. Preheat oven to 350ºF (180ºC ).
  2. In a bowl, combine flours, ground flaxseed, baking powder, baking soda and salt.  Stir well.
  3. In another bowl, beat together, with a fork, egg and honey. Gently stir in beer.
  4. Add liquid ingredients to dry ingredients and mix just until moistened.
  5. Spoon into an 4 1/2 x 8 1/2 inch (11 x 21 cm) loaf pan that has been sprayed with a nonstick cooking spray.
  6. Bake 40 to 50 minutes or until wooden pick inserted in centre comes out clean. Remove from pan and cool on a rack.

Yield:  16 servings.

Serving Size:  1 - 1 cm (1/2 inch) slice. Each serving contains 2 tsp (10 mL) of flax.

Nutritional Analysis

Total Fat1 g
Cholesterol13 mg
Carbohydrates16 g
Fiber2 g
Protein3 g
Sodium239 mg
Potassium66 mg

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