Beer bread recipe

Yeah I know what you’re thinking, thats a picture of a glass on a pottery blog. Back in January you might remember that I made a bit of homebrew and now I’m finally starting to come to it’s end.

The kit I used was Woodeforde’s Wherry and its supposed to be the easiest kit for beginners, the beer that’s developed has changed over time and it’s been interesting to taste as the flavours as they’ve deepened.

Comparing it to another beer the closest is probably Old Speckled Hen with it’s smooth but sharp aftertaste. If you’re wanting to give this bread a try I’d recommend it as the substitute. I’ll be getting my next brew kit together in the next few weeks and it’ll be the Milestone Brewery’s Raspberry Wheat Beer, hopefully a good one for summer!

I accidentally left the salt out of my bread but I do try to add very little salt to my cooking in general so I didn’t notice, if your partial to salt remember to add it! Also you can use normal flour or bread flour in this recipe, it’s a mix of brown and white flours as the first time I tried to make it with entirely brown it was too dense a loaf.


1 packet of dried yeast (or 2 1/2 teaspoons)
12 oz of beer
1 tablespoon sugar
2 tablespoons melted butter
10 oz white flour
7 oz brown flour
2 teaspoon salt


1. Mix the yeast, beer, sugar and melted butter together in a bowl and set aside for 10 minutes.

2. Mix in the white and brown flour to the mixture along with the salt. It should start to come away from the sides of the bowl as the mixture becomes drier. I prefer my dough to be slightly on the sticky side when I start to knead it but you can add more flour if it’s too wet for you.

3. Spread flour on a work surface and knead the dough for 15 minutes if you’re doing it by hand.

4. Once your dough is well kneaded put it back into the bowl and put it somewhere warm to rise for about two hours or doubled in size. I prefer to cover my bowl with a bit of cling film but a damp tea towel does the job too.

5. While you’re waiting for your dough to rise prepare a loaf tin by lining it and spreading oil or butter and a little flour on the inside.

6. Once risen knead your dough a little more for about 5 minutes or so before putting it into the tin and allowing it to rise for a further hour before baking. Pre heat your oven to about 200 degrees ready for baking.

7. Bake in the oven for about 20-30 minutes or until golden brown and you hear that hollow knocking sound when tapping the loaf.

3 thoughts on “Beer bread recipe

  1. smartcat says:

    Nice loaf…good crumb…looks tasty! I’ve never done beer bread… I’m going to give this one a try.
    Lately I’ve been experimenting with slow rise breads started with about 1/4 tsp. yeast.

    • Victoria says:

      Ah this bread is probably the opposite of that! There’s quite a lot of yeast in it when you take into consideration the yeast thats also in the beer. I’m going to try making this again with the dregs of whats in the bottom of the pressure barrel, waste not eh!

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