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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 ½ tsp salt
- 4 tablespoons agave nectar or honey
- 12 oz 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
- 1 tbsp 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.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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You 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 🙂
This 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 🙂
Pinned 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!
Ooh these bread looks delicious! Never used beer before in baking.. definitely something that I need to try!
Love baking bread with beer as well. Such great flavor comes from beer! Love the up-close pictures-yum!
Love the oats around the top edges, looks delicious!
Interesting! I am not a fan of beer (I prefer red wine, personally) but I do love freshly baked bread. This looks scrumptious! 🙂
OMG, 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. 😀
The 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!!
Mmmmm… 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
I LOVE white whole wheat flour. This bread looks fantastic. Plus, beer. I’m in 🙂
It’s the best, right?! Oh, and beer.. that’s the best too. I’m pretty generous with my appreciation today, eh? Thanks Sarah! 🙂
Oh 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!
No yeast???
The yeast comes in from the beer 🙂