Beer bread


Adapted from


1/2 cup warm water
1/2 tbsp yeast
2 1/4 cups all purpose flour
2 1/4 cups whole wheat flour
1/2 tbsp salt
1 bottle (12 oz) beer (I used Samuel Adams Chocolate Bock)
1/4 cup psyllium husk
2 tbsp brown sugar


  1. Mix the water and yeast.
  2. Mix the remaining dry ingredients (all purpose flour, whole wheat flour, salt, psyllium husk, and brown sugar).
  3. Alternatingly add the dry ingredients mixture and beer to the water-yeast mixture.
  4. Knead the dough for about 10 minutes (or use a Kitchen Aid mixer with a dough hook attachment). Add water or flour as necessary to get a good consistency. The dough should hold its shape but not be too sticky.
  5. Cover bowl with saran wrap or a dish towel and let the dough rise for 45 min to 1 hour, or until it has about doubled in size.
  6. Shape the dough and transfer to whatever you plan to bake the bread in, cover, and let rise for 45 min to 1 hour, or until they have about doubled in size.
  7. Bake at 425° F for about 30-40 min, until it has developed a nice, deep golden crust.
  8. Transfer bread to a wire rack to cool.



beer bread
Calorie breakdown