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Malt Beer Molasses Bread with Pumpkin Seeds

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© 2020 | | © 2020 | | © 2020 |

Malt beer bread, inspired by this recipe, is always a good idea in mega lock-down. Original recipe calls for root beer, but there was some leftover malt beer that needs to be used up. Hence the tweak of the recipe. Dark stout would be great for the recipe too. Malt beer and dark rye enhance the nutrition, flavour, texture and colour to this simple loaf while the molasses adds some mild pleasant sweetness. I have also topped the bread with some sweetened pepita for the extra crunchiness, but this is completely optional. You can also use sunflower seeds instead.

  • 1 package / 7 g Active dry yeast
  • 270 ml Malt beer (38C/110F)
  • 100 g Dark rye flour
  • 50 g Molasses
  • 1 tsp Salt
  • 300 - 320 g Bread flour, divided
  • 30 g Unsalted butter, softened
  • 1/2 Egg white
  • 2 tbsp Pumpkin seeds
  • 1 tbsp Sugar
  1. In bowl of your stand mixer fitted with a dough hook, dissolve yeast in malt beer. Wait 5 - 10 minutes for mixture to foam.
  2. Stir in rye flour, molasses, salt, and half of the bread flour. Stir until everything is combined and smooth.
  3. Add in butter and enough remaining flour to form a soft, pliable dough. Knead 8 - 10 minutes.
  4. Place in a greased bowl, turn to grease top. Cover; let rise until doubled, about 1 hour. Press two fingers into dough. It will leave indentation when dough is doubled.
  5. Deflate dough and divide into 3 even portions. Cover with a clean kitchen towel. Let rest 10 minutes. Roll one portion of dough into an oval. Fold one side of dough over to halfway across the remaining dough then fold the other side on top so you have three layers. Roll it out to about 30cm long and roll into a cylinder. Repeat with another two portions of dough. Place them, seam up down, into a greased 9” x 5” loaf pan.
  6. Cover and let rise until sides of dough almost reach the top of pan. Brush the top with egg white. Sprinkle the pumpkin seeds over, top with sugar.
  7. Preheat the oven to 190C/375F. Bake the bread in the middle of the hot oven for 35-40 minutes until nicely brown and crunchy. Immediately remove bread from pan and cool on rack. | © 2020 | | © 2020 | | © 2020 |


Nancy Chan 18/1/21 08:44

Can I have a piece of your yummy looking bread to go with my hot coffee?

2pots2cook 18/1/21 11:06

Oh boy ! Everything with beer works for me ! Yummy !

DEZMOND 18/1/21 13:39

Looks scrumptious! I eat pumpkin seeds and many other seeds every day as they are the best source of all vitamins and minerals and all the necessary omega fatty acids and other nutrients. You can solve a lot of medical problems by just eating flax, pumpkin seeds, chia and sunflower on a daily basis.

Whats Cookin Italian Style Cuisine 18/1/21 14:01

now this is the perfect loaf for my corned beef and cabbage cant wait to serve this along side of it!

Liz That Skinny Chick Can Bake 18/1/21 14:50

Another fabulous bread! I'm so glad I have a good stash of yeast---this loaf is another winner!!

Tom 18/1/21 16:12

...what a wonderful treat!

Kitchen Riffs 18/1/21 16:30

Such a nice bread! Lovely crumb structure on this, and I like the crust. Bet the flavor is awesome. Thanks!

Marissa 18/1/21 18:02

Beautiful crumb, Angie! And I love the crispy top!

Victoria 18/1/21 18:29

Thank you very much for the recipe )

Pam 18/1/21 20:20

That's a great crust on the bread, Angie! It looks delicious and I wish I had a slice now! Yum!!!!

Martyna 18/1/21 20:55

This bread looks very delicious!:)

Heidi | The Frugal Girls 19/1/21 00:22

You really have created such a beautifully rich and comforting loaf. This would be so scrumptious topped with butter!

mjskit 19/1/21 01:12

You always come up with the greatest breads. My husband keeps stouts in the house during the winter so this would be a great bread to heat up the house on a snowy day.

foodtravelandwine 19/1/21 02:06

I love it!!....I imagine it with a big coffee!....fantastic!!......Abrazotes, Marcela

Suja Manoj 19/1/21 02:31

Beautiful bread, love the topping too.Looks so delicious.

ann low 19/1/21 03:59

I love pumpkin and this bread looks wonderfully delicious!

Balvinder 19/1/21 06:13

I have never tried beer bread before, it sounds good! The pumpkin seeds in it sounds great too!

savorthebest 19/1/21 06:21

This is great, I have been baking up a lot of bread these days

Sherry's Pickings 19/1/21 07:08

this looks very tasty and hearty angie. 'Twould make a wonderful side to a bowl of soup.

Katerina | Once a Foodie 19/1/21 08:08

Beer and molasses in one recipe - oh, and dark rye flour! This looks amazing, Angie - I've bookmarked this and I'm itching to make it right now. Thanks so much for sharing!

speedy70 19/1/21 08:32

Un pane fantastico, complimenti!!!!

Anca 19/1/21 15:56

What a lovely looking bread. It's been a while since I made bread with beer, but I know how good it is. x

Jeff the Chef 19/1/21 17:50

What a gorgeous loaf. Root beer sounds like an intreguing idea, but I love that you used malt beer.

Pam 19/1/21 18:44

It looks and sounds amazing!

fimere 19/1/21 21:39

il a l'air super bon
bonne soirée

Raymund 19/1/21 23:48

You continue to amaze me with your bread, churning again and again amazing recipes like this

Cheyanne @ No Spoon Necessary 20/1/21 01:39

This bread looks so delicious, Angie!!! The malt beer with the dark rye sounds like the perfect combination!!! I can't wait to try this!

SavoringTime in the Kitchen 20/1/21 15:17

Another wonderful loaf, Angie! I love that beautiful topping and a bread with seeds or nuts makes me happy.

Eva Taylor 22/1/21 10:33

Ooooh! What a gorgeous recipe! I just love recipes that use beer! I wonder if I baked this in a terrine dish and cut it really thinly and rebaked the slices to make cracker for cheese, would it work?

Angie's Recipes 22/1/21 12:02

@Eva Taylor I haven't tried it, but I love the idea.

tigerfish 22/1/21 21:26

So interesting to use malt beer or even root beer for making this bread.

Valentina 26/1/21 18:49

I love all of your unique breads so much. In this one, they rye with the molasses must be incredible! :-) ~Valentina


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