Whole Wheat Beer Bread


  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 4 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/4 – 1/3 cup packed brown sugar
  • 1 (12-ounce) can or bottle beer, room temperature  (I usually use a lager, but anything will work, and you can experiment with flavors.)
  • 3-4 tablespoons melted butter, optional

Optional add-ins

  • 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 9×5 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.

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