Easy Beer Bread Recipe

Slices of beer bread on a white plate - square

This easy beer bread comes together with minimal effort and just a few pantry staples. The result is a tender, flavorful loaf with a hint of sweetness and a light tang, which pairs beautifully with soups, stews, and hearty comfort food meals.

Course Breads

Cuisine Breads

Keyword beer bread, no knead bread, no yeast bread

Prep Time 5

Cook Time 35

Total Time 40

Servings slices

Calories 195kcal

Author Elaine Benoit

Equipment

Ingredients

Beer Bread Batter

2 cups spelt flour
1 cup almond flour
1/3 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
12 ounces beer

Instructions

Preheat the oven to 375 F and liberally grease a loaf pan.
In a bowl, add dry ingredients, mix together until combined. I use a pastry blender.
2 cups spelt flour, 1 cup almond flour, 1/3 cup brown sugar, 2 teaspoons baking powder, 1/2 teaspoon salt
Add beer and stir with a spatula, making sure it is well mixed but don't over mix. The batter should be light and airy.
12 ounces beer
Pour batter into loaf pan and bake for 35 minutes or until tester comes out clean.
Let cool for 5 minutes in pan before removing it from the pan to a wire rack.
Cut warm with a sharp serrated knife and slather with butter if you desire.
Eat, smile, and enjoy.

Notes

Helpful tips

Choose an ale for this recipe rather than a very light beer or a heavy stout. A middle-of-the-road ale adds great flavor to the bread without overpowering it.
I use sprouted spelt flour because I prefer its taste and texture, but whole wheat or all-purpose flour works as well. You can also use self-rising flour if that’s what you have on hand.
I add a small amount of almond flour for a subtle nutty flavor. If you don’t have almond flour, replace it with an equal amount of the flour you’re already using.
Store the baked bread in an airtight container in the refrigerator for up to 7 days, or wrap it tightly in plastic wrap and then foil. It also freezes well for up to 3 months. Thaw completely before slicing.

Nutrition