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Whole Grain Beer Bread

November 8, 2008

Dear Hubby recently played a show for Halloween for his folks. As a thank you, he and his band were paid in beer. Hence, we’ve got loads around the house, so I get to indulge in one of my favorite quick breads. It uses the yeast in a single can of beer to make it rise and it combines with the whole grains to make a wonderful, yeasty bread that rarely makes it to cool before disappearing in our house.


  • 1 1/2 cups all purpose flour
  • 1 1/4 cup whole wheat flour
  • 1/8th cup milled flax
  • 1/8th cup wheat germ
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1 Tablespoon granulated sugar
  • 1 12 oz. beer (different beers will give you different flavors–I tend toward light beers like Budwieser Select or Pabst Blue Ribbon)


  1. Preheat oven to 375.
  2. Lightly grease an 8 inch loaf pan.
  3. Combine all dry ingredients and mix well.
  4. Slowly add the beer and stir until just combined.
  5. Press into loaf pan.
  6. Bake for 45 minutes or until a toothpick inserted into the middle comes out clean.
  7. Cool in pan for 10 minutes, then remove to rack and cool for 10 minutes (if you can wait that long!)

Printable version.


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