Ingredients
- 3¼ cups plain flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon caster sugar
- 2 teaspoons dill seeds
- 50 g butter, cubed
- 375 ml can beer
- ¼ cup plain flour, extra
- dill seeds, extra
- coarse sea salt
Method
1. Preheat oven to 210°C (Gas 190°C). Brush a baking tray with melted butter or oil. Sift flour, baking powder and salt into a large bowl. Add sugar and seeds; stir to combine. Use your fingers to rub butter cubes into the mixture. Make a well in the centre and pour in beer all at once. Using a wooden spoon, quickly mix to a soft dough.
2. Turn out onto floured surface; sprinkle extra flour onto hands and dough. Knead for 1–2 minutes until dough forms a smooth ball. Elongate ball slightly, flatten a little, and with the blunt end of a large knife press down 2 cm along centre. Brush surface with water, and then sprinkle liberally with extra dill seeds and coarse salt.
3. Bake 20 minutes; lower temperature to 180°C and bake for 15–20 minutes or until cooked. Test for doneness by tapping base with knuckles. A hollow sound indicates bread is cooked. Remove from oven; place on a wire rack and leave to cool.
