Yield: 1 loaf
Ingredients
- 3 cups spelt flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 12 ounces porter beer (I used DuClaw Chocolate Peanut Butter Porter.)
- 2 teaspoons ground mustard seed
- ¼ cup fresh dill, minced
- 1 tablespoon caraway seed
Method
- Heat oven to 375°F. Grease an 8-inch-by-4-inch loaf pan.
- Mix all the ingredients until just combined and transfer to pan. Bake 50 to 60 minutes or until a toothpick inserted in the center comes out dry.
Why this loaf works
Quick breads rise without yeast. Instead of waiting hours for dough to prove, you rely on baking powder and, in this case, a bottle of porter to lift the loaf. The result is a dense, tender, savory bread that goes from mixing bowl to oven in a few minutes. There is no kneading, no proofing, and no special equipment beyond a bowl, a spoon, and a loaf pan. That makes it one of the easiest breads a beginner can bake, and a reliable one for experienced cooks who want something homemade on a busy day.
The flavor comes from a handful of bold ingredients working together. Fresh dill brings a bright, grassy, slightly sweet note. Caraway adds a warm, earthy flavor that many people know from rye bread. Ground mustard seed gives a gentle sharpness in the background, and the porter contributes malty, roasted notes that make the bread taste deeper than its short ingredient list suggests.
A closer look at the ingredients
Spelt flour. Spelt is an ancient relative of modern wheat. It has a slightly nutty, mildly sweet flavor and works well in quick breads. Its gluten is more delicate than the gluten in standard wheat flour, which is one reason this recipe says to mix until just combined. Stirring too much can make a spelt loaf tough or gummy, so stop as soon as you no longer see dry flour.
Porter beer. Porter is a dark ale brewed with roasted malt, so it often tastes of coffee, chocolate, or caramel. The author used a chocolate peanut butter porter from DuClaw, a Maryland brewery, but any porter you enjoy drinking will do. Choose one that is not overly bitter, since the bitterness can come through in the finished loaf. Some of the alcohol bakes off in the oven, but not all of it, so keep that in mind when serving.
Fresh dill. Dill belongs to the same plant family as parsley and celery and is common in Scandinavian, Eastern European, and Middle Eastern cooking. Use the soft, feathery fronds and mince them finely so they spread evenly through the batter. If you only have dried dill, use about four teaspoons in place of the quarter cup of fresh, although the flavor will be milder and less vibrant.
Caraway and mustard seed. Both are warm, aromatic spices that pair naturally with dill. For extra flavor, toast the caraway seeds in a dry pan for about a minute until fragrant, then let them cool before adding them to the batter.
Tips for a better loaf
- Measure the flour carefully. Spoon it into your measuring cup and level it off rather than scooping straight from the bag, which packs in too much and leads to a dry, heavy loaf.
- Open the beer just before mixing. The carbonation helps lift the batter, so you want as much fizz as possible when it goes into the bowl.
- Mix gently and quickly. The batter will be thick and sticky, more like a heavy paste than a pourable batter, and that is normal.
- Grease the pan well, including the corners, so the loaf releases cleanly.
- Start checking for doneness at 50 minutes. Ovens vary, and a toothpick that comes out dry from the center is a more reliable sign than the clock.
- Let the bread rest in the pan for ten minutes, then move it to a wire rack. Cutting too early can make the crumb seem gummy, so wait until it has cooled for at least 20 to 30 minutes.
Ways to serve it
This bread is hearty enough to be a meal on its own. Thick slices are delicious toasted with butter, and the savory herbs make it a natural partner for soup, especially potato, mushroom, or tomato. For a light lunch, top a slice with cream cheese and smoked salmon, or with sliced cucumber and a little sea salt. It also makes a sturdy base for a sandwich with sharp cheddar, roast chicken, or a fried egg. If you are bringing something to a gathering, serve it warm with a dish of soft butter or a creamy herb spread alongside a cheese board.
Easy variations
- Add about a cup of shredded sharp cheddar or Gruyère to the batter for a richer, cheesier loaf.
- Stir in a few tablespoons of chopped chives or parsley alongside the dill.
- Try a different dark beer, such as a stout, for a deeper flavor, or a lighter lager for a milder bread.
- Swap part of the spelt flour for whole wheat or all-purpose flour. Because flours absorb liquid differently, the batter may need small adjustments, so add the beer gradually if you change the flour.
- Sprinkle a little extra caraway or a pinch of flaky salt over the top before baking for a crunchy crust.
Storing and reheating
Once completely cool, wrap the loaf tightly in foil or a clean kitchen towel and keep it at room temperature for up to two days. For longer storage, slice it, place parchment between the slices, and freeze them in an airtight bag for up to three months. Toast slices straight from the freezer, or warm a whole loaf wrapped in foil in a 300°F oven for about 15 minutes.
Troubleshooting
My loaf is dense. This is usually caused by overmixing or by packing the flour into the measuring cup. Stir only until combined, and measure by spooning and leveling.
The center sank. The loaf may have been pulled out too early, or the oven door may have been opened too often. Wait until a toothpick comes out dry, and avoid peeking during the first 40 minutes.
The bread tastes bitter. A very hoppy or strongly bitter beer can come through in the flavor. Choose a smoother porter next time.
The crust is too dark. Cover the top loosely with foil during the last 15 minutes of baking and check that your oven temperature is accurate.
Common questions
Can I make it without beer? Yes. Replace the porter with an equal amount of buttermilk, milk, or even sparkling water, though the flavor will be lighter and less malty.
Can I bake it in a different pan? A nine-by-five-inch pan will also work and produces a slightly shorter loaf that may bake a little faster, so begin checking earlier. Small loaf pans or muffin tins can be used too, with a shorter baking time.
Is it good for meal prep? Absolutely. Bake it on the weekend, slice it, and freeze portions to toast through the week.
With just a few pantry staples, fresh herbs, and a bottle of dark beer, this dill bread proves that homemade does not have to be complicated. Mix it, bake it, and enjoy it warm with your favorite soup or spread.