Whole Wheat Beer Bread

Whole Wheat Beer Bread

492 Reviews 39 Pics
  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    1 h

“Good with soups, chili. Makes excellent toast. Flavor of bread will change, depending on type of beer used. Loaf comes out looking textured on top.”

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Adjust Servings

Original recipe yields 1 - 9x5 inch loaf



  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, salt and brown sugar. Pour in beer, stir until a stiff batter is formed. It may be necessary to mix dough with your hands. Scrape dough into prepared loaf pan.
  3. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.

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Reviews (492)

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As an avid cook and baker who has spent way too much time looking for a good beer bread recipe, I found this beer bread to be the best of what I have made from several different recipes in the past. It was moist, but not too moist. It was tender and flavorful with a nice outside crust layer. I am not a drinker; however, I used Budweiser beer as it is the only beer I will use to cook with; what a rich and wonderful match with the wheat flour, and so easy to prepare. I did mix the recipe in my Kitchenaid stand mixer; its appearance was simply gorgeous. This is a definite keeper!



This bread is delicious. I made a few changes to the original recipe. I added 1 cup of shredded cheddar cheese to the batter. I also took another persons advice and melted butter to pour over top of bread before baking. I added a little salt, pepper and some Mrs. Dash Garlic and herb seasoning in the butter before I poured it on the bread. Next time I may add the Mrs. Dash right in the batter. There isn't any salt in it so you could probably use as little or as much as you'd like. I would make this recipe again for sure.



Very attractive, rustic looking bread that betrays the minimal effort that went into it. Surprisingly delicious, and I'm looking forward to making it again with variations--dill and a handful of shredded Cheddar cheese, or maybe herbs or Italian seasoning. It was a tasty acccompaniment to the Creamy Chicken and Wild Rice Soup. However, both my friend and I thought it was a little on the salty side, so I think next time I'll reduce the salt to 1 tsp., and use 1/4 cup of UNsalted melted butter over the top rather than salted. All in all, a lovely bread I'll be happy to make again, and not just because it's easy and produces a loaf of bread in under an hour. Great recipe, and a pleasant surprise!

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Amount Per Serving (12 total)

  • Calories
  • 144 cal
  • 7%
  • Fat
  • 0.4 g
  • < 1%
  • Carbs
  • 30.2 g
  • 10%
  • Protein
  • 3.8 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 430 mg
  • 17%

Based on a 2,000 calorie diet



previous recipe:

Simple Whole Wheat Bread


next recipe:

Classic Whole Wheat Bread