Whole Wheat Beer Bread


Every summer growing up, I went to camp in Maine and made wonderful friends there, several with whom I am still close today.  One winter, I got to visit my friend, Sarah, at her home in Kansas City.  I still remember the trip like it was yesterday.

While I was there, we made beer bread.  I still have the index card with the original recipe which called for self-rising flour.  Over the years, I have adapted the recipe, swapping out the self-rise flour and incorporating some whole wheat flour.

Following is the basic recipe with variations noted.  While this isn’t the same as some of the other breads I bake, it is rather tasty for a super-speedy loaf and is perfect with soup or spread with your favorite jam.

Whole Wheat Beer Bread
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  1. 1 1/2 cups all-purpose flour
  2. 1 1/2 cups whole wheat flour
  3. 4 1/2 teaspoons baking powder
  4. 1 teaspoon kosher salt
  5. 1/4 - 1/3 cup packed brown sugar
  6. 1 (12-ounce) can or bottle beer, room temperature  (I usually use a lager, but anything will work, and you can experiment with flavors.)
  7. 3-4 tablespoons melted butter, optional
Optional add-ins
  1. cheddar cheese and dill or Italian herb blend; cinnamon, raisins, and walnuts or sunflower seeds; chopped sun-dried tomatoes, olives and feta.
  1. Preheat oven to 350 degrees and grease a 9x5 inch loaf pan.
  2. In a large mixing bowl, combine the flours, baking powder, salt and brown sugar.  Stir in additional add-ins, as desired.  (As a guideline, I tend to use about a quarter cup of seeds, a third to a half cup of nuts, a half to a full cup of cheese, one teaspoon of cinnamon--not all together, of course!)  Pour in beer and stir just until the flour mixture is all moistened.  Spread the dough into the prepared loaf pan.  Drizzle melted butter over the top, if using.
  3. Bake in preheated oven for 50 to 60 minutes or until cooked through.  Allow to cool for 10 minutes in the pan, then remove to a rack and cool completely.  I love plain beer bread with a smear of strawberry jam and usually toast the leftovers.
The Fountain Avenue Kitchen http://fountainavenuekitchen.com/
I was tempted to try making it with root beer this time.  Since I was sharing for the first time, I opted for the original version.  Next time for sure!



This recipe was shared with Recipes for my Boys Thursday’s Treasures, week 35 and Amee’s Savory Dish’s Fit and Fabulous Fridays.

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      1. Monica Mooney

        this bread is sooooo good. I have made it 2 other times aside from my original post and am about to make it again this week. I just had to post and let you know sweetie!! TY so much for an easy go to bread, that is so flavorful~!

        1. Ann

          Thank you very much, Monica! This is truly the kind of comment that make my day! I appreciate you taking the time to let me know: )

  1. Judy

    Made it today. Added shredded pepper jack cheese, a teaspoon of Mrs. Dash and a teaspoon of dill. It has just a nice little kick and we’re having it for dinner tonight with chili.

    1. Ann

      Love the addition of pepper jack, dill and the seasoning, Judy, and appreciate your letting me know! I bet the chili was delicious, too!

  2. Mary Lou Keller

    Ann this looks amazingly easy! i am not sure how I have missed this before but I am definitely making this over weekend. I have a butternut squash to use and want to make your soup recipe.. I think the bread and the soup would pair well together, don’t you think??

    Take care, I am browsing your recipes while eating lunch at my desk.

    1. Ann

      This bread is so easy and I do think it would be delightful with the soup, Mary Lou! (And sounds like a great lunch activity to me!!)

  3. Mary Lou Keller

    Tonight we are having the Butternut Squash Bake I gave you recipe for… have you made that yet? I but up my squash last night, so tonight all I need to do is assemble it and bake.

  4. Mary Lou Keller

    I have this in the oven today. ..finally! Making the butternut squash soup as well. .it is cold and dreary here so a perfect day to spend in the kitchen .