Easy Beer Bread Recipe

Slices of beer bread on a white plate - square

This easy beer bread recipe is slightly sweet, a little tangy, and packs in a ton of delicious flavor with just a few simple ingredients. Serve with butter for the ultimate pairing for all your favorite comfort food dishes this season!

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
Enjoy

Notes

Helpful tips

Use ale as opposed to something too light like a domestic beer or something too heavy like a stout.
I use sprouted spelt because I prefer it over non sprouted flour, but use what you have, whether it is whole wheat flour or white all purpose flour. You can even use self-rising flour if you prefer.
I also use some almond flour. It lends the bread a nutty taste I love. I buy my fine almond flour at Trader Joe's. If you don't have almond flour, just add the same amount of whatever flour you're using.
You can store this bread in the refrigerator for 7 days in an airtight container or wrapped in plastic wrap and then again if aluminum foil. You can also freeze it in an airtight container for 3 months. If you freeze it, thaw fully before cutting into the loaf.

Nutrition