Whole Wheat Beer Bread

Whole Wheat Beer Bread

This simple beer bread is extremely versatile and lends itself to experimentation. It is best served warm with a piping hot bowl of stew or chili, which makes it a perfect no-frills recipe for the winter months. 


  • 1-1/2 cups all-purpose enriched flour
  • 1-1/2 cups whole wheat flour
  • 4-1/2 teaspoons baking powder
  • 1-1/2 teaspoons regular or garlic salt
  • 1/3 cup packed brown sugar (light or dark)*
  • 1 can or bottle of beer (12 fluid ounces)
  • 2 tablespoons dried rosemary (optional)


Preheat the oven to 350 degrees. Lightly grease a 9 x 5″ loaf pan or a 12-cup muffin pan.

Combine flours, baking powder, salt, brown sugar, and rosemary (if using) by hand in a large mixing bowl. Pour in beer and stir only until a stiff batter comes together.

Place dough into the prepared loaf or muffin pan. Bake for 50-60 minutes if using a loaf pan and 17-20 minutes if using a muffin pan, until a toothpick inserted into the center of the bread comes out clean. Serve warm.

*I would suggest playing around with different types of beer, sugar, and mix-ins to see what combinations work best for you and your tastebuds. Try pairing a dark beer like Guinness with dark brown sugar, raisins, and a pinch of cinnamon (omitting the garlic salt, of course) – or a pale ale with light brown sugar, chives, and some shredded white cheddar.

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