1-Hour Wheat Beer Bread

Beer bread makes homemade bread achievable in just 1 hour. Beer bread doesn’t need time to rise, it requires only 6 ingredients, and it’s wicked delicious.

Experiment with different beer to subtly change the flavor profile, from IPAs to lighter beers. So fun! The yeast in the beer interacts with the honey in this recipe to cause the bread to rise quickly, with the help of some baking powder.

The taste is malty and complex, and the texture is doughy and pleasingly dense with chewy crust. I’m obsessed!

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!

 

 

 

Makes: 1 loaf

Prep time: 25 minutes

Cook time: 35 minutes

Total time: 1 hour

The Ingredients

3 cups wheat flour

12 ounces beer of choice (11.2 ounce bottle/can works too!)

2 tablespoons honey

1 tablespoon baking powder

1 teaspoon salt

1 tablespoon salted butter, melted (optional)

 

 

 

The Steps

Preheat oven to 350 degrees.

Whisk together flour, baking powder and salt. Add honey and beer and mix together with a large spoon until well combined.

Add dough to a greased 8×4 loaf pan, spreading dough evenly in pan.

NOTE: if you’re using a 9×5 loaf pan, you may need to decrease the cooking time by 5-10 minutes.

Let dough stand in pan for 15 minutes.

Brush melted butter on top of dough.

To bake: bake for 35-40 minutes, until tester comes out clean or with loose crumbs. Turn loaf out of pan, onto a wire rack right away. Serve warm with butter.

To store: reheat loaf, covered in foil, at 400 degrees for 10 minutes. Best if enjoyed in 3 days!

 

 

 

The Steps With Video

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!

YouTube video

 

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2 Comments

  1. dave engle
    September 13, 2021 / 5:31 am

    Can we do this using Almond flour?

    Thank you and best regards,
    Dave

    • TastefullyGrace
      Author
      September 13, 2021 / 12:47 pm

      Hi Dave,

      Unfortunately I can’t answer your question confidently because I’ve never used almond flour. After doing some research, some forums say you can swap almond for wheat flour, while others say to use 1/2 cup almond for every 1 cup of wheat flour. Others say almond flour doesn’t bind as well as regular flour so you’ll need to add an egg. My best guess would be to just swap the wheat for almond flour and see what happens, but I can’t be confident this will work. Ugh!! I wish I had a better answer for you. Let me know if you try the swap!

      Grace

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