Bake up an easy and comforting loaf of bread today with this Whole Wheat Beer Bread!
This post was originally published on March 30, 2020. It was updated with additional recipe information and new photos on November 16, 2020.
Please note: Mae's Menu is supported by readers. Many of the product links on Mae's Menu are affiliate links, where I make a small profit at no expense to you. See my disclosure policy for details. Thank you so much for your support!
Bread is in high demand these days and so is yeast. So let's bake up our own homemade bread with this No-Yeast Whole Wheat Beer Bread Recipe. It requires only pantry staples, butter, and a can of beer and is ready in under 45 minutes. Do yourself and your family a favor and make a loaf today!
Baking is hot right now. Literally and figuratively. I've heard friends across the country sharing how their local stores are sold out of baking goods. Everything from brown sugar and oil to flour and butter are clearing out quickly each day.
And not only are they sold out of baking goods, but they're often also out of bread.
So, what do we do when we have more time on our hands, extra flour, (if you're me) some extra beer, but no yeast or pre-made bread?
We start whipping up no yeast beer breads!
Save this recipe for later on Pinterest:
A no-yeast whole wheat beer bread, to be exact. It's a whole wheat beer bread recipe that requires absolutely no proofing, is made with just two bowls, and tastes as you labored over it for hours.
And with a rustic bread shape and finish, it's the kind of bread that just begs you to tear into it as soon as it's cooled.
After all, with the rustic bread finish comes a down-to-earth and soothing feeling. The kind of feeling that comes from feeling like we're eating the kind of bread one of our ancestors might have made regularly from scratch for their loved ones. The kind of feeling that reminds us of the fortitude and resiliency of the generations and the strong lineages from which we come, and that yes -- we, too, are part of that heritage.
Here at Mae's Menu, we have a variety of readers: those who are more experienced in the kitchen and want to zip straight through to the recipe and those who want to learn more about it, potential substitutions, and more.
To skip straight to the recipe, just click "Jump to Recipe" at the top left of this post. To browse the post quickly, just click the headings in the table of contents below.
Table of contents
- This Easy Beer Bread is...
- Recipe ingredients:
- What beer is best for beer bread?
- What is beer bread good with?
- Can you make this beer bread at high altitudes?
- Is there alcohol in beer bread?
- Is this bread vegan?
- How do you make whole wheat beer bread?
- Does beer bread taste like beer?
- Do you need to use a bread pan for this recipe?
- What is the best way to measure flour for homemade bread or other baking recipes?
- Watch this quick video to see how the different methods of measuring flour match up!
- Other bread baking recipes to check out:
- Other high altitude baking recipes you might like:
This Easy Beer Bread is...
- Ready in under 45 minutes
- A no-yeast bread
- Perfect for any meal of the day
- Lightly sweet
- Perfectly satisfying
- Made with pantry staples
- Perfectly satisfying
All in all, this homemade no-yeast bread is what you need to make for your next meal! Whether you serve it toasted with butter and jam for breakfast or alongside your dinner, it's sure to please and satisfy almost any crew.
- Whole wheat or bread flour -- adds flavor and texture and goes so well with beer flavors
- Baking powder -- this is the only leavening agent we will use in this recipe
- Salt -- brings out all the flavors of the bread. Bread without salt does not taste good!
- Unsalted butter -- adds enough fat to add flavor to the bread without making the bread heavy
- Honey -- is typically used in yeasted bread recipes to help activate the yeast. There is no yeast in this recipe, so we add honey to recreate the flavor of a yeasted bread
- Beer -- what this bread is all about. 😉 Use your favorite beer in this recipe or go for a can of pilsner or lager beer.
Order your groceries through Thrive Market and receive a $22 gift!
What beer is best for beer bread?
What type of beer you use for your bread all depends on how bitter, or beer tasting, you want your bread. For example, if you want a hoppy flavored bread, use an IPA. If you want a more mellow, almost sweeter bread, use a light lager or pale ale. If you want bread with a mild yeasty or bitter flavor use a brown or amber ale in your bread.
What is beer bread good with?
Beer bread is good with a lot of things! I like it for breakfast or lunch, spread with butter or raspberry or apricot jam. It's also delicious alongside beef stew, chili, or a hearty soup, however. You can impress at a dinner party by serving it with a cheese plate, a cheese dip, or cheesy soup, too. Delicious!
Can you make this beer bread at high altitudes?
Yes, this beer bread is perfect for high altitudes. In fact, I make it often at 5000 feet and it works out perfectly. Just bake the recipe as listed and you should be all set, too!
Is there alcohol in beer bread?
No, there is no alcohol in a loaf of baked beer bread. All of the alcohol burns off as the bread bakes, leaving no alcohol remaining in the baked loaf.
Is this bread vegan?
Though this bread doesn't have eggs in it, is it not vegan because it contains honey and butter. You can easily make it vegan by substituting maple syrup for the honey and vegan butter for the dairy butter, however!
How do you make whole wheat beer bread?
For the complete recipe and specific measurements, please see the recipe card at the bottom of this post.
- Preheat the oven and line a baking sheet with parchment paper. Spray the paper with non-stick cooking spray.
- Whisk together the dry ingredients in a large mixing bowl until all the ingredients are evenly whisked together.
- In a smaller mixing bowl, melt the butter and honey over low heat in the microwave.
- Slowly whisk the beer into the butter mixture, until the honey is dissolved into the other liquids.
- Pour the wet ingredients into the dry ingredients and stir together until no streaks of flour remain in the batter.
- Gently shape the dough into a large ball and gently turn it out onto the parchment paper. Re-shape the ball if there are any imperfections.
- Bake the loaf of bread for 28-30 minutes, or until the loaf is golden on the bottom and sounds hollow when tapped.
- Let the bread cool and enjoy!
Does beer bread taste like beer?
Yes, beer bread does taste faintly like beer, but you can control how much it tastes like beer by choosing what type of beer to make it with. For example, lighter lager beer will create a more neutral loaf of bread whereas a stronger or darker type of beer -- like an IPA or brown lager -- will create a loaf with a stronger beer flavor.
Do you need to use a bread pan for this recipe?
This is a free form bread recipe so you won't need a bread pan for this recipe. All you need to do is gently shape the bread into a large ball and then place on your baking sheet to bake.
If you'd like to bake your bread in a pan you can, but this bread is fine without. If using a baking pan, just spray it with non-stick spray before pouring the bread in.
What is the best way to measure flour for homemade bread or other baking recipes?
The most accurate way to measure flour when baking is to weigh your flour. The amount of flour you use can make all the difference in your recipe.
You can buy a good kitchen scale on Amazon for only $10 (I don't make any money off your purchase through that link, either).
If you don't have a scale, spoon the flour into your measuring cups and then level the cup off with a knife.
The most inaccurate way to measure flour is by scooping your measuring cup into the flour. You can get up to 20-30% more flour than you need by doing this because the flour can compact in the container, making it much more dense and giving you more flour than you need for your recipe.
Watch this quick video to see how the different methods of measuring flour match up!
Other bread baking recipes to check out:
- Gluten-free Cornbread
- Oatmeal Bread (No-Yeast/No-Knead!)
- Chocolate Peanut Butter Banana Bread
- Lemon Bread with Blueberries
Other high altitude baking recipes you might like:
To see the Google Web stories for this recipe, click here or view the story below:
Get all my new recipes as they drop! Sign up to receive new recipes each week.
If you make and like this recipe, please review and rate it 5-stars at the top of the recipe card. This helps other people to find the recipes and helps me out, too!
Thank you so much for your feedback and support of Mae's Menu!
This No-Yeast High Altitude Beer Bread is an easy way to enjoy a hearty and satisfying loaf of bread anytime! It doesn't require any proofing so it's ready in under 45 minutes.
Choose a lighter beer like a lager or pilsner if you want a sweeter loaf of bread with a more faint beer flavor. Use a stronger beer like an IPA or brown lager if you want a loaf of bread with a more pronounced beer flavor.
Make sure to use a flour with a higher protein content -- like whole wheat or bread flour -- as it ensures best results at altitude.
- Non-stick cooking spray
- 3 cups (or 360g) whole wheat or bread flour
- 2 ¼ teaspoons baking powder
- 1 teaspoon salt
- 3 tablespoons unsalted butter
- 3.5 tablespoons honey
- 1 ¼ cup beer
- Preheat the oven to 350 degrees Fahrenheit (or 365 degrees if at high altitudes). Line a baking sheet with parchment paper and spray with non-stick cooking spray.
- Whisk together the flour, baking powder, and salt together in a large mixing bowl until all the dry ingredients are evenly whisked together.
- In a medium-size glass or microwave-safe mixing bowl, combine the butter and honey and melt in the microwave on 30-40% heat in 30-second intervals, whisking between intervals, until the butter and honey are melted and mixed together.
- Slowly whisk the beer into the butter and honey mixture -- it's okay if it foams a bit -- until the honey is dissolved into the other liquids.
- Pour the wet ingredients into the dry ingredients and whisk gently until no streaks of flour remain in the batter.
- Lightly shape the batter into a large ball and gently turn it out onto the parchment paper. Gently re-shape the ball with your hands if any imperfections form when turning it out.
- Bake the loaf for 28-30 minutes, or until the loaf is golden on the bottom and around the edges and sounds hollow when tapped on the outside.
- Remove the baking sheet from the oven and immediately move the loaf of bread to a wire cooling rack. Let the bread cool for at least 15-30 minutes or until completely cooled before slicing and serving.
This bread will last covered in an airtight container at room temperature for 1-2 days. It can last up to 2 months frozen in a freezer-safe container.
To make this bread dairy-free, use ghee in place of the butter.
Amount Per Serving Calories 255Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 8mgSodium 270mgCarbohydrates 47gFiber 6gSugar 5gProtein 9g
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dieticians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.