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Honey Wheat Beer Bread

November 16, 2008

Since we had some different beer in the fridge, I thought I’d try my hand at another variation. This one uses honey instead of sugar.  Sorry, the loaf didn’t survive for a picture.


  • 1 1/2 cup all-purpose flour
  • 1 1/4 cup whole wheat flour
  • 1/8 cup wheat germ
  • 1/8 cup milled flax
  • 1 tsp salt
  • 1 Tbsp baking powder
  • 1/4 cup honey (hint: if you spray your measuring cup with cooking spray, the honey will slide right out)
  • 1 12 oz. bottle of beer (I used Budweiser American Ale)


  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!)

This was pretty good, though I think I prefer the last batch I made better.  This would be improved, I think, by the addition of more honey.

Printable version.

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