Is there anything quite so homey, so comforting, so hunger-inducing as the smell of baking bread? Anything quite so satisfying and exciting as slicing into a loaf of bread fresh out of the oven, slathering your piece with a pat of butter?
No. There’s not. This is not up for debate.
I used to make bread at home each week, opting for the homemade variety over the $2 whole-wheat loaf at the store. But then I realized that this little homemaker adventure took hours upon hours, hours I simply don’t have anymore, with my design and photography business taking up so much more of my time!
But remember, there’s still nothing quite so enjoyable as freshly baked bread in general, so enter.. the whole wheat beer bread.
Start to finish, this bread took me less than an hour, and 40 minutes of that is baking time. The loaf is high enough and not so dense, making it an excellent sandwich bread. You’ll love this whole wheat beer bread because it’s..
– simple
– satisfying
– yeasty
– quick
– flavorful
– versatile
I use white whole wheat flour in conjunction with whole wheat pastry flour, to prevent a toothy, overtly “whole wheaty” taste that can be oh so.. unpleasant. I love these two flours and use them frequently, so they’re a great staple to have in the pantry if you’re into whole foods!
Whole Wheat Beer Bread
Ingredients
- 2 cups white whole wheat flour
- 1 cup whole wheat pastry flour
- 1 tablespoon baking powder
- 1 1/2 tsp salt
- 4 tablespoons agave nectar or honey
- One 12-oz can or bottle of beer - the beer will impart a little flavor on the bread , so get creative!
- 3 tablespoons butter or Earth Balance (vegan butter), melted
- oats , optional
Instructions
- Preheat oven to 375ºF.
- Lightly grease a loaf pan. In a large mixing bowl, combine both flours, baking powder, and salt. Sift well with whisk, then pour in beer and agave nectar/honey, and stir until a stiff batter is formed. Don’t over-mix!
- Spoon dough into prepared loaf pan and smooth top with back of spoon. Sprinkle oats on top of loaf, if desired. Melt butter or Earth Balance and brush across top of dough, dotting over the oats. Bake for about 40 minutes or until a toothpick inserted into center of the loaf comes out clean.
Recipe Notes
Adapted from Left-Hand Brewing Company.
34
May says
March 25, 2015 at 4:27 pmwhat beers would you recommend?
Cheryl Malik says
April 1, 2015 at 8:14 amI’d go with something that has plenty of flavor but isn’t overwhelmingly hoppy or fruity. A summer ale or even American Pale Ale would be delicious!
Valentina @kitchenhighlights.blogspot.com says
November 6, 2014 at 11:16 amBeautiful texture! I never tried this combination but I think I am convinced!
Cheryl Malik says
November 12, 2014 at 1:49 pmThanks Valentina! It’s quite tasty 🙂
Barbara says
November 5, 2014 at 12:18 pmThis recipe is amazing! I just baked it with a nut brown ale and it is so delicious! You don’t by any chance have the nutritional information?
Cheryl Malik says
November 12, 2014 at 1:53 pmOooh, that sounds so good! Unfortunately I don’t have the nutritional info, but you could plug in the ingredients you used to this calculator: http://recipes.sparkpeople.com/recipe-calculator.asp
sherri says
November 4, 2014 at 1:05 pmIs there anything else that I could use to replace the beer I. This recipe??
Cheryl Malik says
November 12, 2014 at 1:57 pmI don’t think you could replace the beer in this recipe. It provides many elements that are necessary for the recipe to work, like yeast, for one. I would just recommend a more traditional leavened whole wheat bread in that case!
alli says
November 4, 2014 at 12:28 pmDo you have to use the pastry flour? What happens if you don’t ?
Cheryl Malik says
November 12, 2014 at 4:00 pmPastry flour simply has a lower protein content than all-purpose flour, which I find lightens whole wheat recipes a bit. Nothing will “happen” if you use AP flour, and I’m sure it will be delicious, just maybe a little tiny bit heavier! Let me know what you think 🙂
Trang says
October 28, 2014 at 7:48 pmBread AND beer?? Yes Please!
Cheryl Malik says
October 30, 2014 at 2:21 pmRight?! Basically the two greatest things on earth. Top with butter and it’s almost like too much to handle!
Carla (@charliesue) says
October 28, 2014 at 1:20 pmYup. Homemade bread. I NEED THIS.
Annie @Maebells says
October 28, 2014 at 7:17 amI recently made gluten free beer bread for the first time and your right, the smell of homemade bread is amazing! So comforting! I love your photos, that “mood lighting” is awesome!
Ceara @ Ceara's Kitchen says
October 28, 2014 at 1:45 amYou are so right Cheryl! Nothing beats the smell of homemade bread baking in the oven! I made homemade bread this year for this first time at home this year and let’s say it didn’t last long around here!!
I have been meaning to make beer bread in particular for awhile (we have beer a-plenty) here in Belgium and now I might just have to (as in this week, haha)! I imagine how amazing this would taste alongside a big bowl of comforting Fall soup. Yumm!!! I wonder how this bread would work using half whole wheat and half white spelt flour? I will let you know if I try 😀 Pinned 🙂
Isadora @ She Likes Food says
October 27, 2014 at 7:23 pmThis bread looks so perfect, Cheryl! I just want to grab a big slice and spread all kinds of delicious spreads all over it! I’m embarrassed to admit that I’ve never made my own bread before, but I’ve smelled fresh backed bread and there is really nothing like it! Your beautiful beer bread is inspiring me to get in the kitchen and make some bread 🙂
Katie (The Muffin Myth) says
October 27, 2014 at 3:29 pmPinned and pinned! I’ve really been craving homemade bread lately, but couldn’t put my finger on exactly what. Now I know! I bought a bunch of seasonal beers last weekend and a couple that were just too funky for drinking have been earmarked for other recipes. I made a cauliflower cheddar and ale soup yesterday, and wouldn’t the leftovers be great with some whole wheat beer bread? Yum!
Thalia @ butter and brioche says
October 27, 2014 at 3:20 pmOoh these bread looks delicious! Never used beer before in baking.. definitely something that I need to try!
Emily says
October 27, 2014 at 11:22 amLove baking bread with beer as well. Such great flavor comes from beer! Love the up-close pictures-yum!
cheri says
October 25, 2014 at 6:17 pmLove the oats around the top edges, looks delicious!
Meredith @ Unexpectedly Magnificent says
October 25, 2014 at 4:06 pmInteresting! I am not a fan of beer (I prefer red wine, personally) but I do love freshly baked bread. This looks scrumptious! 🙂
Traci | Vanilla And Bean says
October 25, 2014 at 1:03 pmOMG, Cheryl! I haven’t heard the words beer bread together since… um… say, the mid 90’s!! And I remember I absolutely raved about it! I’m so glad you shared your recipe because I love beer bread, I had just forgotten about it!! Beautiful photography…. the shadows, the moodiness, the feel of morning beer bread with butter and jam.. makes me want for a long, slow, Sunday morning with a loaf, some butter and a spoon full of jam. 😀
Katrina @ Warm Vanilla Sugar says
October 25, 2014 at 10:32 amThe smell of fresh bread baking is definitely my favorite smell! I don’t make it enough, and this post is just the kick in the butt I needed. Especially since beer bread is so easy!!
Cheryl Malik says
October 25, 2014 at 11:16 amMmmmm… just you saying that makes me feel like I need to whip up a batch. And yes, beer bread is so easy, there’s no excuse! Nom nom nom
Sarah | Broma Bakery says
October 25, 2014 at 10:11 amI LOVE white whole wheat flour. This bread looks fantastic. Plus, beer. I’m in 🙂
Cheryl Malik says
October 25, 2014 at 11:42 amIt’s the best, right?! Oh, and beer.. that’s the best too. I’m pretty generous with my appreciation today, eh? Thanks Sarah! 🙂
Sarah | Broma Bakery says
October 25, 2014 at 3:22 pmOh my goodness I forgot to tell you. I bought an apron today and thought of you. I was like “Cool, now I only have 37 fewer aprons than Cheryl.” Ha!
Sue says
November 4, 2014 at 2:54 pmNo yeast???
Cheryl Malik says
November 12, 2014 at 1:55 pmThe yeast comes in from the beer 🙂