Whole Wheat Beer Batter Bread

14 Jun

Adapted from The Sweets Life


Prep: 5-10 minutes

Baking: 45 minutes

Makes 1 loaf

  • 1.5 cups whole wheat flour
  • 1.5 cup all purpose flour
  • 4.5 tsp baking powder
  • 1.5 tsp salt
  • 1/3 cup packed brown sugar
  • 2 cans or one bottle of beer (I’ve made this recipe with a couple different beers.  In the pictures I used Blue Moon honey wheat–I imagine that even Coors or Pabst would work fine… don’t go out and BUY beer for this bread, just use what you have lying around)
  • I also added 3 tablespoons of flax meal for omega-3’s
  1.   Preheat oven to 350 degrees.  PAM or lightly butter a loaf or baking pan.
  2. Mix everything together in a large mixing bowl.
  3. Plop the dough in the pan and even out the top.  Bake for about 45 minutes (set a timer and go do something else!  See: baking isn’t time consuming…) or until a toothpick comes out clean.
  4. EAT!
  5. Store in a plastic Ziploc bag after your bread has cooled.

*The last picture in the gallery is a version of this bread that used almost entirely whole wheat flour and had grape nuts, pumpkin seeds, and wheat germ baked in.  It was really heavy and tasted awesome, but didn’t rise particularly well.  This could have been because of all the modifications I made to the recipe, or it might have been the fact that I drank a good portion of the beer (a Flying Dog porter from the beer stash that my roommate left me for the summer… it was delicious…) before adding it to the batter 😀


2 Responses to “Whole Wheat Beer Batter Bread”


  1. Open Face Baked Cheese Thing « Wesivore - June 16, 2011

    […] couple slices of thick multi-grain bread (I used beer bread), pita, or other bread of your […]

  2. The Wesivore: Teaching the Art of Survival, sans Meal Plan, Since June 2011 – Wesleying - June 27, 2011

    […] around the theme of eating at Wesleyan (especially over the summer). Ze posts shopping lists, recipes, eatery reviews, and criminally undervoted polls with consistently good cheer and a knack for […]

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