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Whole Grain Beer Bread Recipe

Whole Grain Beer Bread Recipe

By What’s Baking

A rustic, hearty loaf with deep maltiness from beer, nutty undertones from whole grain flour, and a perfectly crisp crust that gives way to a moist, tender crumb.
Difficulty:
Beginner
Prep Time:
10 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
An overhead shot of a rustic, golden-brown loaf of Whole Grain Beer Bread, sliced to reveal its dense yet airy interior structure. Soft natural light streams across the scene, highlighting the textural contrast between the craggy, caramelized crust and the moist, tender crumb within. The bread sits on a weathered wooden cutting board alongside a small crock of softened butter and scattered whole grains. Steam visibly rises from the freshly cut surface, suggesting warmth and freshness, while droplets of honey being drizzled create a glistening effect that emphasizes the bread's hearty, wholesome character.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">240g whole wheat flour</li><li class="ingredients-single-item">120g all-purpose flour</li><li class="ingredients-single-item">15g granulated sugar</li><li class="ingredients-single-item">12g baking powder</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">345ml beer (room temperature, any type but darker beers add more flavor)</li><li class="ingredients-single-item">60ml honey</li><li class="ingredients-single-item">45g unsalted butter, melted (plus additional for brushing)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 13cm (9-inch x 5-inch) loaf pan</li><li class="equipment-single-item">Parchment paper</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 190°C (375°F). Line your loaf pan with parchment paper, leaving some overhang on the long sides to help with removal later, then lightly grease the exposed sides with butter.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, sugar, baking powder, and salt until thoroughly combined. The mixture of whole wheat and all-purpose flour gives us the perfect balance of nutty whole grain flavor while maintaining a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Create a well in the center of your dry ingredients. Pour in the room temperature beer (cold beer can inhibit rising), honey, and 30g of the melted butter. Stir gently with a wooden spoon or rubber spatula just until combined - about 20-25 strokes. The batter will look lumpy and quite thick, but resist the urge to overmix as this will develop too much gluten and create a tough bread.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Transfer the batter to your prepared loaf pan, smoothing the top with your spatula for an even surface. Pour the remaining 15g of melted butter evenly over the top - this will create that signature crispy, golden crust as it bakes.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Bake in the preheated oven for 45-50 minutes, until the top is deeply golden brown and a skewer inserted into the center comes out clean. The internal temperature should reach approximately 95°C (200°F) when fully baked. If the top begins to brown too quickly, loosely cover with aluminum foil for the remainder of the baking time.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Allow the bread to cool in the pan for 10 minutes before using the parchment paper overhang to lift it out onto a wire rack. Let cool for at least 30 minutes before slicing - though I know it's tempting to cut in right away, this cooling period allows the crumb structure to set properly.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Serve your Whole Grain Beer Bread slightly warm or at room temperature. It's delicious on its own or with a generous smear of butter, honey, or alongside hearty soups and stews. The bread will keep well wrapped at room temperature for 2-3 days, or can be frozen for up to 3 months.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 195 calories
🥑 Fat: 5 g
🧈 Saturated Fat: 3 g
🍞 Carbohydrates: 32 g
🍭 Sugar: 3 g
🍗 Protein: 5 g
🫀 Cholesterol: 12 mg
🧂 Sodium: 350 mg

Chef’s Notes

A few helpful details for making this recipe.

Which type of beer works best for beer bread?

While any beer will work, darker varieties like stouts, porters, or brown ales provide a deeper malty flavour and richer colour. Wheat beers offer a lighter, subtler taste, while IPAs can add pleasant bitterness. Choose based on your preference—each creates a unique loaf with distinct character.

Can I make beer bread without alcohol?

Yes! Non-alcoholic beer works perfectly, providing the same leavening action and malty flavour. Alternatively, substitute with carbonated beverages like seltzer water or ginger ale mixed with 1 tablespoon of vinegar or lemon juice to activate the baking powder and create a similar texture.

Why is my beer bread dense or gummy inside?

Dense or gummy texture typically results from overmixing (which develops too much gluten) or underbaking. Mix ingredients just until combined—about 20-25 strokes—and ensure proper baking by testing with a skewer and checking the internal temperature reaches 95°C.

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