Skip to Content

Beer Bread

Beer Bread

Sharing is caring!

Beer bread is one of the most easy breads to make and the taste is amazing.  Beer makes the dough bubbly an you will have the most delicious, homemade loaf of bread on the table in less than two hours.


The 16th of October has been declared as “World Bread Day” by the International Union Of Bakers And Bakers-Confectioners (UIB). On that occasion Zorra, at “Kochtopf”, is organizing an event in order to celebrate bread and the art of bread making around the world.  I participated last year as well and although I was planning to prepare something for the event it skipped my mind and I remembered about it when Cinzia posted about it and I only saw it yesterday morning.

beer bread with butter image

I have never drank or used black beer before and when I needed some for another event, my husband bought three beers.  As I had no idea where to use them, I google searched to find recipes and I found this recipe as well as another some other recipes using black beer which I bookmarked.

I have heard of “beer yeast” before but I had no idea if “beer” and “yeast” would react the same, so I was really curious to see how the bread would turn out.

The bread was easy to make and delicious.  It’s texture was dense like a cake and I liked the sweetness of the bread, which would make it perfect for breakfast.  I will definitely experiment more with beer bread.

The amount of flour mentioned in the recipe was not enough or at least I am not sure if instead of having a dough it should be a batter like a cake.   When I finished with the ingredients it was very sticky and I kept adding and adding flour until it resembled like a dough and even then it was still sticky.  I mixed the ingredients by hand and did not beat the mixture as it said in the recipe.  I used bread flour and all purpose flour and I added some black sesame seeds both in the bread and on top.  I did not make a lot of changes to the recipe but the ones I have made are in brackets.


Beer Βread

Preparation Time: 25 minutes

Baking Time: about 1 hour


  • 2-1/2 cups flour  bread flour
  • 1 cup all-purpose flour
  • 2 tbsp brown sugar
  • 1 tsp caraway seeds
  • 1/2 tsp salt
  • 1 package active dry yeast (9 gr)
  • ¼ cup tepid milk
  • 3/4 cup beer (black)
  • 1 tablespoon butter
  • 1 tablespoon honey
  • 1 egg
  • 1 tbsp olive oil
  • 2 tsp black sesame seeds


  1. Grease and flour a 30 x 11 x 7 cm (9 x 5 inch) loaf pan and set aside.
  2. Heat the milk until tepid and mix in the butter until it melts.
  3. Reserve 2 tbsp flour in a separate bowl.  Add the dried yeast, the sugar and add the tepid milk with butter and mix.  Cover with cling film and a clean towel on top and set aside to rise (about ten minutes).
  4. In a large bowl, combine flour, caraway seeds and salt.
  5. Add the egg, beer, honey and half the sesame seeds and mix until the flour is absorbed.   Knead for a few minutes and if it is sticky to the hands add some more flour.
  6. Put it in the prepared loaf pan.  Brush with a little olive oil on top and sprinkle the remaining sesame seeds.
  7. Cover and let it rise for 30 minutes.
  8. Bake in a preheated oven to 180o C / 350o F for 45-60 minutes, depending on your oven until the bread is deep golden brown.
  9. Remove from the pan and cool before slicing.



beer bread image

This bread is my contribution to the World Bread Baking Day, 2009 that Zorra is hosting.

There was some leftover beer so in order not to waste it, I thought of making a thick batter, to coat some fruit and deep fry them but then I changed my mind and decided to make something similar to pancakes or  crepes. I added some flour, an egg, which was the only one left in the refrigerator and whipped some beer pancakes, which we ate with some honey.    They were great.  As soon as I put the batter in the frying pan they became very airy and fluffy.  Pity the batter was enough only for three.


Pancakes with beer batter

Makes:  3 pancakes


  • About 1 cup dark beer
  • 3 tablespoons brown cane sugar
  • 1 cup self raining flour
  • 1 tablespoon honey
  • 1 egg
  • pinch of salt
  • 1 tablespoon margarine
  • ½ tsp baking powder
  • 3 tablespoons olive oil
  • Extra honey for serving


  1. In a bowl add the beer, sugar, honey and egg and mix.
  2. In a separate bowl sift the flour and mix with the salt and baking powder. Add to the beer and mix till batter has the right consistency.
  3. Heat one tablespoon of olive oil in a non stick frying pan and add the batter. Shake the frying pan above the heat until the batter sets.
  4. Turn the pancake on the other side and cook for 1 minute.
  5. Serve while hot, with honey.

pancakes with honey


Kopiaste and Kali Orexi!

signature Ivy

Sharing is caring!

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Monday 7th of May 2012

Done this beer bread. Delicious. Great recipe ! But I let the dough rise overnight.


Tuesday 27th of October 2009

It may have been much less cake like, and more ciabatta like(texture wise) if the recipe's original hydration and gluten development(by beating) had been adhered to.

Yours seems to have turned out nice. I just wonder if that is what the recipes originator had in mind?


Wednesday 21st of October 2009

I remember mavri mpyra always being served at the Thessaloniki ekthesi with loukaniko!

Some paparouna (poppyseeds) would also be nice on this bread.


Wednesday 21st of October 2009

Looks so fluffy, like a cake. Thank you for your participation in World Bread Day 2009. Yes you baked! :-)


Tuesday 20th of October 2009

I have baked something similar before, but yours looks so much better!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Privacy Policy · Copyright