This was inspired by Laura's soda bread. Her post actually reminded me that it was St. Patrick's day a couple weeks ago. The recipe is actually from Alton Brown who is one of my favorites from the Food Network. I used to watch that channel all the time back when I was in high school. I substituted some of the flour with some spelt flour which added some great texture. I served this bread with the simple tomato soup from 101 cookbooks. Perfect for a cold spring day!
2 cups white whole wheat flour
1 cup spelt flour
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
1 teaspoon sugar
1 1/2 teaspoons dried dill
1/2 cup Daiya shredded vegan pepperjack cheese
12 ounces cold beer, ale or stout (I used Yuengling- yay local beers)
2 tablespoons sunflower seeds
Heat the oven to 375 degrees F. Coat the inside of a loaf pan with the nonstick spray and set aside.
Whisk together the all-purpose flour, wheat flour, baking powder, salt, sugar, and dill in a large mixing bowl. Add in the cheese and stir in the beer just to combine. The mixture will be bubbly. Spread the batter evenly in the prepared pan. Sprinkle with the sunflower seeds, if using.
Bake on the middle rack of the oven for 45 to 55 minutes until the top is golden brown and the bread is set.
Remove from the oven and cool in the pan for 10 minutes. Let cool a little longer before serving.