Pre-heat oven to 180°C and line a large loaf tray with baking paper.
Mix together all ingredients in a large mixing bowl except the beer.
Make a ‘well’ in the middle of the flour and pour in half the beer, mix until just combined, then add the rest of the beer.
Sprinkle counter top with a little flour, tip out the dough and knead for 1-2 minutes until light and fluffy, and not too sticky. If you find it too sticky, sprinkle over a little flour and knead again.
Roll into a ‘sausage’ shape, place in the loaf tin, make a few diagonal slices with a knife on the surface of the loaf.
Bake for 50-60 minutes until a sharp knife comes out clean when inserted into the loaf. Optional extras
1 round of feta
A handful of pitted olives- roughly chopped
2 tsp of chopped fresh rosemary
Reprinted with permission of Sarah Graham
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