Beer Bread

I've been intrigued with the idea of beer bread for awhile, since it doesn't require yeast and I have no patience for the kneading and rising required to make bread with yeast, so I decided to give it a try on Saturday night. I thought this bread was just okay. It was very dense and a sort of strange after taste. Joe didn't like it at all and we ended up throwing most of it away. But I'm posting the recipe anyway - maybe you can think of some improvements for it!

Beer Bread

2 cups AP flour

1 cup whole wheat flour

1 tbsp sugar

pinch salt

1 tbsp baking soda

1 (341 ml) bottle of beer (I used Miller Lite)

1 tbsp Dijon mustard

1/2 cup Parmesan cheese

Preheat oven to 350 and grease a loaf pan. Mix AP flour, whole wheat flour, salt and baking powder in a large mixing bowl. Stir in beer, cheese and mustard until a batter forms (it will be a thick batter). Turn into loaf pan and bake 40-45 minutes until golden brown and firm to the touch.