Warm, crusty, and deeply satisfying, this simple loaf comes together with just a handful of pantry staples and a can of beer. For anyone managing a nickel sensitivity, bread can be a surprisingly tricky category — whole grains, seeds, and certain flours tend to be high in nickel, making many artisan or multigrain loaves off-limits. This recipe leans on all-purpose flour, which is a lower-nickel choice compared to whole wheat or rye, and keeps the ingredient list clean and short so there are no hidden problem foods to worry about. The beer acts as both leavening and flavor, giving the crumb a subtle malty depth without any complicated steps or specialty equipment. Melted butter poured over the top before baking creates a golden, slightly crisp crust that makes the whole loaf feel indulgent and homemade in the best way. It bakes up beautifully in a standard loaf pan and slices well whether you serve it warm from the oven or at room temperature the next day.
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Learn more →8 servings
Preheat the oven to 375°F (190°C). Grease a 9x5-inch loaf pan with butter or nonstick spray.
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined.
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