Updated September 18, 2017
cup (organic) whole wheat flour
cup (organic) bread flour
teaspoons baking powder
cups (organic) light beer
Preheat oven to 400°F. Grease an 8 x 4-inch loaf pan and set aside.
In the bowl of a stand mixer, combine flours, baking powder, baking soda and salt.
Add beer (recommended: Samuel Smith's Organic Lager) to the mix and stir until just combined.
Pour batter into greased loaf pan and bake about 30 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and allow to cool 5 to 10 minutes in the loaf pan before removing from the pan and allowing to cool completely on a cooling rack.
More About This Recipe
- If ever you need a reason to drink – whether it’s 5 o’clock or not – this bread is your perfect excuse.I’m not saying this bread will drive you to drink. Quite the opposite, actually. It’s one of the easiest quick breads you’ll ever make that doesn’t even taste like a quick bread.When I made this Organic Beer Bread one morning, I was pleasantly surprised by two things: one, that the bread I made in less than an hour had the consistency and taste of a bread that would otherwise take hours to rise, and two, that I had some beer left over after I poured a couple glugs into the mix.This beer bread is unlike any other I’ve had before. It isn’t dry like some beer breads are, and it doesn’t have that bitter taste to it. It maintains that classic beer bread taste, with the hint of fresh yeast flavor and mild bite from the beer mixed into the batter. In other words, this recipe yields a moist, dense and flavorful bread that doesn’t scream beer, but still lets you know it’s there.The term “organic” for this bread can be interpreted loosely – though I always strive to use mostly organic products in my baking, the only organic ingredient I used to make this bread was the beer, and I’m glad I did. Though I use an organic lager, you can use whatever light beer you like. Just make sure it’s a light beer, because that’s what gives it that yeasty, beery taste. Darker beers will leave you with bitter bread, so save the Guinness for drinking.With this bread, you can have beer whenever you want – no excuses needed. Bottoms up, friends!
Organic Beer Bread - Recipes
A warm, hearty loaf of flavorful whole grain bread in about an hour.
Two days ago I wrote a post on how to make homemade beer bread. Since then, several of you have asked me about substituting whole wheat flour for some of the all-purpose flour in the recipe. Since I figured I could spare five minutes in the name of bread—and because I was getting curious myself—I baked this loaf of whole wheat beer bread a couple of hours ago.
Instead of the three cups of all-purpose (white) flour in the original recipe, I used two cups of whole wheat all-purpose flour and one cup of all-purpose flour. Both were organic. Organic flours bake up beautifully, don't cost a whole lot more than conventional, and are better for both you and the environment. Look for them in the bulk bins at natural foods stores and even some supermarkets.
I decided not to add any herbs or cheese to the basic mix. The batter was extremely thick and heavy, so I mixed in 1/4 cup (2 ounces/60 ml) of water along with the 12 ounces of beer. If it hadn't been nine o'clock in the morning, I would have opened a second bottle of beer and drunk the excess.
Within minutes of putting the bread in the oven, the kitchen smelled divine. I did let the finished loaf cool 20 minutes before cutting into it, but it wasn't easy. I tasted a warm slice slathered with organic butter and was very pleased with the results. This bread has a nice texture and is dense but not too heavy. It would stand up well to a hearty stew or chili.
I again used a bottle of our homebrewed Irish pale ale, and the flavor of the beer really came through. I think this version would also be good spread with cream cheese or herbed yogurt cheese. And after inhaling his warm test piece, Joe suggested covering toasted slices with sausage gravy. This bread has serious possibilities.
Farmgirl Susan's Almost Too Easy Whole Wheat Beer Bread Recipe
Makes one loaf
2 cups organic whole wheat flour
1 cup organic all-purpose flour
1 Tablespoon granulated sugar
1 teaspoon salt
1 Tablespoon baking powder (make sure it's fresh!)
14 ounces beer (or 12 ounces beer & 2 ounces water)
Optional glaze: 1 egg & 2 teaspoons water, beaten
Heat the oven to 375 degrees. In a large mixing bowl, combine the flour, sugar, salt, and baking powder. Slowly stir in beer and mix just until combined. The batter will be thick.
Spread in a greased 8-inch loaf pan (I love my Chicago Metallic Commercial Loaf Pans, which are great for baking yeast breads, too), brush with the egg glaze if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.
Cool in the pan on a rack for 10 minutes. Remove from the pan and cool 10 more minutes. Serve warm or at room temperature.
Still hungry? You'll find links to all my sweet and savory Less Fuss, More Flavor recipes in the Farmgirl Fare Recipe Index.
Organic Beer Bread - Recipes
Did you know that you can make bread with a bottle of beer? If you didn’t, I’m here to tell you that you can, and it is SO good! You will actually feel like a professional bread maker. The beer gives the bread a nice, malty flavor that you really can’t get in any bread unless you use…BEER!
You might be wondering what kind of beer you can use to make this beer bread. I always recommend using an ale, but you can really use ANY beer, depending on the taste you want. I’ve had friends make this with Guinness, proving to you that anything is possible!
If you haven’t tried Everything But The Bagel Seasoning yet, you need to head to Trader Joe’s immediately and purchase their entire stock. It is the best seasoning and I use it for everything, from veggies, to meats, to my avocado toasts, the possibilities are endless! Other brands make Everything Seasoning, so just take a look online and see what you can find. And hey — if you can’t find it or don’t like the idea, leave the EBTB off, and you’ve got a nice honey beer bread instead.
So what’s in this Everything Beer Bread?
Since I promised you an easy recipe, you can count on that. You need just a few simple ingredients.
All purpose flour: I created this recipe using regular, all purpose flour. It also works perfectly with gluten free flour!
Beer: Like I mentioned above, I recommend an ale, but you can use any beer that you like, even a non-alcoholic beer, if that floats your boat.
Honey or maple syrup: These two ingredients are interchangeable, so you can use what you have on hand. I always prefer making this bread with honey because I love that taste, but it really makes no difference.
Butter: I love a high quality butter, but feel free to use a vegan butter.
Everything But the Bagel Seasoning: Like I said above, hit up Trader Joe’s and stock up. If you can’t find any, look online for knock off versions..
Baking Powder: To make this beautiful loaf rise to the occasion
Okay, enough rambling from me. Go make the recipe. I hope you guys love it, and if you make it, be sure to leave a comment for me below and tag me on Instagram so I can repost!
How to make this whole wheat beer bread
- Prepare the pan. Preheat the oven to 350. Grease a loaf pan with nonstick cooking spray.
- Make the batter. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Pour in the beer and fold to combine. The dough/batter will be lumpy but very moist.
- Bake the bread. Spoon the mixture into the prepared baking pan and bake for one hour or until golden and cooked through. The bread should shrink away from the sides of the pan. Remove to a rack to cool. Serve with butter.
Italian Herb Beer Bread
Before today, I was quite sure I posted my famous beer bread recipe. Alas, I can’t find any evidence of this on Morsels and Moonshine.
It was one of the first beer bread recipes that I tested over a year ago. But, for some reason, I can’t explain it wasn’t ever posted. Well, we’re upon baseball and tailgating season, so it’s about time that this bread recipe gets some attention!
Let me tell you the reasons I love this Italian Herb Beer Bread Recipe: first, it’s a quick bread—no waiting for the yeast to rise, no messing up the proofing process. Traditional breads and I have a love/hate relationship, and sometimes I just like to bypass that whole process. From start to finish, this recipe takes less than an hour. If that’s not a recipe incentive, I don’t know what is!
Secondly, this Italian Herb Beer Bread Recipe is pretty simple and foolproof. I’m confident that you can’t mess it up. Mix the dry ingredients and then the wet ingredients. I tried to craft this recipe to be vegan and the healthiest version possible, so I made sure the oil was coconut oil. Some Italian herb recipes call for Parmesan cheese, but I subbed that out for some nutritional yeast. By adding that spice, you still get that cheesy flavour.
Third, the bread is light and fluffy. Can’t you tell from the pictures?!
If you don’t have marjoram, don’t sweat it – it’s not integral. It’s just the spice that gives pizza sauce that distinctive flavour, making it different from spaghetti sauce.
Flavor Options for Beer Bread
As you will see from my base recipe, beer bread is one of those breads that can be easily customized to fit your tastes.
Beer Cheese Bread:
Add 1 to 1 1/4 cups cheddar cheese to the batter. I like to reserve about 1/4 cup to spread over the top of the bread before baking. You can also add 1 teaspoon of garlic powder and dried rosemary to kick it up a notch!
Apple Beer Bread:
Add 1 teaspoon cinnamon, 1 cup of chopped apple, and use an apple-flavored beer. Try adding apple butter for over-the-top amazing flavor!
Chocolate Beer Bread:
Add in 1/2 cup mini chocolate chips (plus more for sprinkling over the top), use 1/4 cup of brown sugar, and a chocolate flavored beer.
The sky is the limit when it comes to making beer bread! What is your favorite flavor?
Here is a video on how I made this Beer Bread. I used Coors for this version.
Beer Bread is one of the quickest bread recipes out there, with a distinct flavor and an awesome moist texture.
Find this recipe on my baking blog and on my NEW YouTube Channel !
Beer has rising agent in it already, but most store-bought beer will not have enough of it to make the bread rise for this, most beer bread recipes include baking powder, which reacts with the beer to lets the bread rise and develop air pockets. Because of this process, Beer Bread is certainly a 'quick bread' - the recipe consists of mixing the dry ingredients together, then mixing in the melted butter & beer, then baking right away. There are no rising times or kneading.
Another interesting thing about Beer Bread is that the flavor depends on the type of beer that you use. Darker beer will result in a bread with more intense flavor, and pale beer lends a lighter flavor. For Beer Bread in general, it has been recommended to use pale beer, but you can experiment with whatever type of beer you want.
While researching rising agents in Biscuits, I found that the best method is to use a 1:3 ratio of baking soda and cream of tartar instead of using straight baking powder. This was because is yielded a stronger rising reaction, and took some of the risk away from having a strong baking powder taste in your bread.
So instead of the Tablespoon of baking powder usually called for in Beer Bread recipes, I decided to instead use 2 teaspoons of cream of tartar, and 1 teaspoon of baking soda. The texture ended up just as good as it had with the baking powder, but the strong baking powder taste I was getting before was mostly gone. As always, let me know if you make this recipe, or if you have your own recipe and method of making beer bread, and comment below with feedback or tips & tricks!
The Easiest Rye Bread Ever
This no-knead rye dough bakes up in a crock to make a wonderful, moist sandwich rye bread.
- 1 1/2 cups (340g) lukewarm water
- 2 1/3 cups (280g) King Arthur Unbleached Bread Flour
- 1 1/2 cups (163g) pumpernickel flour, medium rye flour, or white rye flour
- 1/4 cup (28g) Baker's Special Dry Milk or nonfat dry milk
- 1 1/2 teapoons salt (table salt, not kosher)
- 1 1/2 teaspoons instant yeast
- 1 1/2 teaspoons Deli Rye Flavor, optional
- 2 tablespoons (25g) vegetable oil or 2 tablespoons (28g) soft butter
- 1 1/2 teaspoons minced dried onions, optional
To make the dough: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients in a medium bowl or the bowl of a stand mixer.
Mix until there are no dry spots a plastic bowl scraper is your best tool if you're mixing by hand. Using a stand mixer, mix at low speed until all of the flour is moistened. The texture of the dough will be soft and sticky due to the pumpernickel flour.
Cover the bowl and let the dough rise at room temperature for 2 hours. Then refrigerate overnight, or for up to 48 hours.
To bake bread: Grease your hands, and scoop the dough out onto a lightly greased or floured work surface. Shape it into a ball and place it, smooth side down, in a floured brotform or in a bowl lined with a floured smooth cotton dish towel. Cover the dough and let it rise until it's very puffy, about 2 to 3 hours.
Types of rye flour
About 45 minutes before the end of the rising time, start preheating the oven to 450°F with a 4- to 4 1/2-quart baking pot or casserole with a lid inside. Note: Make sure the manufacturer's directions for the baking pot or casserole you use say it's OK to preheat both the empty pot and lid in the oven before using.
When the loaf is fully risen, remove the hot casserole from the oven, carefully grease it, and tip the risen ball of dough into it. Make several slashes in the dough. Cover the pot with the lid, and place it on a middle rack in the oven.
Bake the bread for 25 minutes. Remove the lid and bake for an additional 5 to 10 minutes the loaf should be lightly browned, and the interior should register at least 195°F on a digital thermometer.
Remove the bread from the oven and turn it out of the crock onto a rack. Cool for several hours before slicing.
– Pre-heat oven to 190°C or 375 F.
– Grease a baking form (rectangle 10 cm x 20 cm) with butter.
– In a big bowl mix all dry ingredients very well, add honey and then the beer.
– Stir a little bit but not too much, this is fatal. You need to have some clumps in the dough. Use a wooden spoon (no mixer) and stir several times.
– Pour dough in baking form and bake it for 30-40 minutes, should have a light brown crust.
– Take it out of the oven, increase temperature to 220 C or 425 F.
– Place the bread on a baking tray (must not be in the form) and because the bread is hot any butter will melt right away, so spread the butter generously over the top and sides.
– Place back in oven and bake for another 5-10 minutes.
If you don’t like it sweet reduce honey or don’t use sweetener at all.
If you don’t have natron use dry yeast or just don’t use it at all, it should work.
Dissolve the honey in the beer. The taste might be different according to the beer you are using. A light beer is recommended that is not too strong in taste.
Don’t use Guiness, Bock beer or ale.
Gluten Free Beer Bread Recipe
Gluten free beer bread is easy and ahhhmazingly delicious! There is something about the aroma of yeast and beer, baking together in a bread machine or in your oven, into a super-soft loaf of gluten free bread. It’ll just make you crave a good sandwich: peanut butter & jelly, potato salad, BLT … it doesn’t matter. Truth be told, I eat it plain. It’s that good.
Baking this gluten free beer bread will get all kinds of delicious sandwich-making juices flowing!
You may be surprised to learn that there is such as thing as safe, naturally gluten free beer. There is a whole category of it now, made from gluten free grains like sorghum, millet, rice, buckwheat and even chestnuts! Stay away from gluten removed or gluten reduced beers though. Find out more on how to tell the difference and why one is safe and one’s safety is unclear at best and unsafe at worse in my article on gluten free alcohols.
Choosing the right gluten free beer for this bread is the fun part (consult my gluten free beer tasting notes to find one that suits your taste!) since it lends a flavor to this white bread that makes it unique every time. The effervescence of the beer also helps give this bread beautiful lift, and creates a light, airy structure that is truly wonderful.
Of course if you’d prefer to skip the beer, you always have the option of using club soda or sparkling water or even ginger ale in place of the bubbly brew. Whatever liquid you choose will alter the taste of the baked bread, so experiment and find the one that suits you.
This gluten free beer bread recipe is so versatile that it can also be baked into gluten free dinner rolls or even hamburger buns! Bake in the oven or in a bread machine. Yes, you can bake this recipe in a bread machine (but you don’t have to)! Find out my favorite machines in my bread machine reviews article!
Try my easy and reliable (voted #1 gluten free bread mix several years in a row) gfJules Sandwich Bread Mix in this recipe to get to bread baking nirvana even faster, or choose to just use my award-winning gfJules Gluten Free All Purpose Flour — so many options!
Slice this soft, pliable bread thick or thin — it’s the bread you’ve been dreaming of!
You do want a light and fluffy, not gritty, not funky tasting and not brick-like loaf of bread, right? (That’s a rhetorical question. If you don’t, you’re already in the wrong place.) So follow the recipe as written and enjoy amazing gluten free bread in 2 hours’ time. See, now that’s easy.