*You may replace the whole wheat flour with more all-purpose flour, or shift the ratios and use 2 cups all-purpose and 1 cup whole wheat. Using all whole wheat will likely make the bread too dense.
When measuring flour, if not measuring by weight, be sure to fluff it up, scoop into measuring cups, and level with the straight edge of a knife. This will avoid compacting the flour and using too much, which will create a denser, drier bread.
**What’s the best beer to use? I usually use a lager (often Corona Light because it’s something we usually have on hand), but you can experiment with flavors, even using a hard cider. Just avoid IPAs or anything hoppy, as the hops tend to become bitter when cooked.
***While optional, the melted butter is a tasty finishing touch. The last time I made this bread, I used 1 tablespoon melted butter mixed with 1 tablespoon extra virgin olive oil, and that worked well too.
Food styling pro tip: For a lovely appearance, sprinkle a few pinches of oats over the top of the dough before baking.
Need a gluten-free bread? My best result to date has been using 3 cups (360g) of King Arthur Flour Measure for Measure gluten-free flour (if not measuring by weight, make sure to fluff it up, scoop into measuring cups, and level with the straight edge of a knife) and stirring 2 tablespoons psyllium seed husk into the dry ingredients. (This increases moisture and eliminates any crumbliness.) Psyllium seed husk increases the need for liquid, so I add ¼ cup warm water, plus the 2 tablespoons in the regular recipe, along with the beer. Make sure your beer is gluten-free. I use Corona Light, which contains less than 20 parts per million, which is the limit for a gluten-free product, although a certified GF beer or hard cider may be used.)