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READY IN 1 hr

Whole Wheat Beer Bread

Read Reviews (459)

"Good with soups, chili. Makes excellent toast. Flavor of bread will change, depending on type of beer used. Loaf comes out looking textured on top." — BLCHRISMAN

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Measuring All-Purpose Flour

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Sugar and Sweeteners

Original recipe makes 1 - 9x5 inch loaf Change Servings

1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
4 1/2 teaspoons baking powder

1 1/2 teaspoons salt
1/3 cup packed brown sugar
1 (12 fluid ounce) can or bottle beer

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Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, salt and brown sugar. Pour in beer, stir until a stiff batter is formed. It may be necessary to mix dough with your hands. Scrape dough into prepared loaf pan.
Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.

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PREP 10 mins
COOK 50 mins
READY IN 1 hr

Footnotes

British English recipe for Wholemeal Beer Bread.
French recipe for Pain complet a la biere.
Australian recipe for Wholemeal Beer Bread.

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As an avid cook and baker who has spent way too much time looking for a good beer bread recipe, I found this beer bread to be the best of what I have made from several different recipes in the past. It was moist, but not too moist. It was tender and flavorful with a nice outside crust layer. I am not a drinker; however, I used Budweiser beer as it is the only beer I will use to cook with; what a rich and wonderful match with the wheat flour, and so easy to prepare. I did mix the recipe in my Kitchenaid stand mixer; its appearance was simply gorgeous. This is a definite keeper!

—YUMMEST

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Most Helpful Critical Review

Jan 20, 2011

Mine didn't turn out very well. There's a few things that I may have not done right. I think maybe the beer had something to do with it? And also I used baking soda instead of baking powder. Next time I will use baking powder or make my own with equal parts baking soda and cream of tartar.

—mrsdohpaz

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553 Ratings

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Nov 29, 2006

This bread is delicious. I made a few changes to the original recipe. I added 1 cup of shredded cheddar cheese to the batter. I also took another persons advice and melted butter to pour over top of bread before baking. I added a little salt, pepper and some Mrs. Dash Garlic and herb seasoning in the butter before I poured it on the bread. Next time I may add the Mrs. Dash right in the batter. There isn't any salt in it so you could probably use as little or as much as you'd like. I would make this recipe again for sure.

—jordn97

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Jan 29, 2008

Very attractive, rustic looking bread that betrays the minimal effort that went into it. Surprisingly delicious, and I'm looking forward to making it again with variations--dill and a handful of shredded Cheddar cheese, or maybe herbs or Italian seasoning. It was a tasty acccompaniment to the Creamy Chicken and Wild Rice Soup. However, both my friend and I thought it was a little on the salty side, so I think next time I'll reduce the salt to 1 tsp., and use 1/4 cup of UNsalted melted butter over the top rather than salted. All in all, a lovely bread I'll be happy to make again, and not just because it's easy and produces a loaf of bread in under an hour. Great recipe, and a pleasant surprise!

—naples34102

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Jan 25, 2004

Great recipe! I didn't alter a thing other than adding a few tablespoons of melted butter on top before baking as others suggested. I used a bottle of ale (Portland Ale) with great results. I am thinking of packaging the dry mix, putting it in a loaf pan w/ a bottle of beer and giving as christmas gifts this year. Would make a great hostess gift, too!

—TERESA_C

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Apr 11, 2003

there is nothing i can add to the other reviews except to say that after the first loaf came out and cooled, cut off a slice and as soon as i get off this thing i'm mixing up another loaf so there will be some left for the fish sandwiches that i intended it to accompany in the first place. this one needs six stars B.L.

—Jon

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May 18, 2003

Very easy, very good. I added 1/4 of melted butter on top of the batter before baking (a trick I picked up from another beer bread recipe). You can add up to 1/2 a cup if you like, but use real butter! YUM!

—BABYDANE

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Jan 26, 2010

I cannot believe this is a quick bread. Smell while baking is incredible, texture is awesome, and end result is super tasty. All I had was Heineken light, but I can't wait to make this with a Guinness. Mmm. Did add the melted butter, since almost every other reviewer did; probly about 1/4 cup. UPDATE: Made this again, this time a half batch. A half batch is a little too much for my mini loaf pan! Took about 40 minutes to bake.

—ONIOND

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Nutrition

Calories
144 kcal
7%

Carbohydrates
30.2 g
10%

Cholesterol
0 mg
0%

Fat
0.4 g
< 1%

Fiber
2.3 g
9%

Protein
3.8 g
8%

Sodium
430 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Whole Wheat Beer Bread

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 144
Calories from Fat: 4

% Daily Value *
Total Fat 0.4g < 1 %
Saturated Fat 0.1g < 1 %
Cholesterol 0mg 0 %
Sodium 430mg 17 %
Potassium 94mg 3 %
Total Carbohydrates 30.2g 10 %
Dietary Fiber 2.3g 9 %
Protein 3.8g 8 %
Sugars 6g
Vitamin A < 1 %
Vitamin C 0 %
Calcium 11 %
Iron 15 %
** Thiamin 19 %
Niacin 22 %
Vitamin B6 5 %
Magnesium 10 %
Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.