You won’t need to worry about kneading with this easy whole wheat beer bread recipe! You’ll mix up a couple of simple ingredients with just a big spoon and then scoop it into your prepared bread pan. About an hour and a half later you’ll be eating a crusty, whole wheat bread. This is one of my no -fail bread recipes, y’all!
For this recipe you’ll need: Active dry yeast, beer (your choice), brown sugar, whole wheat flour, salt, a big wooden spoon, a mixing bowl, and a bread pan.
If you are in a hurry click here to go straight to the recipe.
I love to make bread. I made my first loaf in 1974 when I was 14 — that’s a lot of years of bread baking! While I’ll be there first to admit that I am partial to big, billowy loaves of traditional bread I have to admit that batter breads are the easy alternative when I just don’t have time to make regular bread. This whole wheat beer bread has a unique flavor thanks to the beer. The darker the beer you use the more it will flavor your bread so experiment with different types to see what you like best. I found that I prefer using a stout and brown sugar but I’ve used pale ales, too. If you do use a pale beer I’d suggest going with white sugar or honey.
This loaf has a gorgeous deep, chocolaty brown color with a chewy crumb and medium sized air pockets. It’s not as smooth a texture as kneaded bread but not crumbly like a soda bread. When it’s cool you can cut it quite thin for appetizers and tea sandwiches.
I have quite a bit of beer left from when all of the kids were home for Christmas. I like beer and I’ll drink one now and then but not often enough to make it worth buying unless someone is here that drinks it, too. I can drink a glass of wine by myself but beer is one of those things I tend to drink when everyone else is having one, too. I can tell you that I have enough beer in the back refrigerator to last me until they come home again.
Anyway, I had been wanting to make a batter bread and since I had the beer and some whole wheat flour left over I decided that those would be the main ingredients. Batter bread only rises once and you don’t let it rise over the tops of the pans because the batter is so loose that it would goop up your oven floor. This really is a “quick” yeast bread — I think you’ll like it.
One quick note — the dark patches in the slices are a result of me cutting the bread while it was still warm because… warm bread, duh! The actual texture is much less coarse if you wait until it has cooled… yeah right.
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Red Star Yeast – This is the yeast I use most of the time. I buy it in bulk from Amazon (which makes it VERY affordable) and it’s always been good until it’s gone. Keep it in a tightly sealed container in the fridge to keep it fresh unless you go through it as fast as I do. Red Star Active Dry Yeast
Bread Pans – I use the Pyrex ones because I think the bread bakes more evenly and the crust is better. I only use the Pyrex ones. They are less expensive and nice and sturdy. I have 10 bread pans, all Pyrex, that I’ve used for at least 10 years with no mishaps. Pyrex 1.5-Quart Clear Basics Glass Loaf Pan (Set of 2)
And… if you’ve always wanted to learn how to bake bread or to improve your bread baking skills you really should consider my Bread Bootcamp book. It’s an incremental approach to bread baking that really works!
Bread Bootcamp: It’s Not a Cookbook…It’s an Adventure
If you liked this whole wheat beer bread you may also like…
English Muffin Bread ( no knead)
Crusty Artisan No Knead Bread Mel’s Kitchen Cafe
Cheesy Beer Batter Bread Handle the Heat