• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About
    • Contact
    • Photo Use Policy

Connoisseurus Veg logo

SUBSCRIBE

Sign up for email updates and receive a free copy of my veggie burger e-book!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • Free Veggie Burger Book
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×
    You are here: Home / Sides / Whole Wheat Olive Oil Beer Bread

    LAST UPDATED: April 24, 2020 • FIRST PUBLISHED: April 24, 2020

    Whole Wheat Olive Oil Beer Bread

    Jump to Recipe Print Recipe
    Whole Wheat Beer Bread

    This homemade beer bread is ridiculously easy to make and absolutely delicious. Made with just a handful of ingredients, and no kneading or rising required!

    White Wooden Surface Set with Slices of Beer Bread on a Cutting Board, Slice of Beer Bread on a Plate, Glass of Beer, and Three Strawberries

    Last week I posted a focaccia recipe, and you guys seemed to really dig it. But I did hear from a few people who wanted to join the baking party but couldn't get ahold of any yeast.

    So this week I'm back with a yeast-free bread. Oh, and great news: this stuff is way easier to make than yeast breads.

    What is Beer Bread?

    Loaf of Beer Bread with Glass and Bottle of Beer, and Bowl of Strawberries in the Background

    Never made beer bread before? Well, here's the lowdown.

    Beer bread is a quick bread made with, you guessed it, beer. Quick bread, in case you're unfamiliar, is bread made without yeast. It's quick, because there's no rising required — just mix up some batter, pour it in a pan, and bake it!

    Beer bread, like other quick breads, is leavened with baking powder and/or soda.

    Most quick breads are on the sweet side though (think banana bread, zucchini bread, or cornbread), but beer bread is savory. It has less sweetener than your typical quick bread, and the beer adds a yeasty, slightly bitter, flavor.

    Texture-wise, it's somewhere between that of a sweet quick bread and yeast-bread. This bread is tender and just a bit crumbly.

    Whole Wheat Beer Bread Ingredients

    Partially Sliced Loaf of Beer Bread on a Cutting Board

    Here's what you'll need:

    • Whole wheat pastry flour
    • Baking powder
    • Salt
    • Beer (preferably a mild variety, such as ale or pilsner)
    • Maple syrup
    • Olive oil

    How to Make Beer Bread

    Get ready for the easiest loaf of bread you ever baked.

    Start by stirring your dry ingredients together in a large bowl. Now add each of your liquid ingredients, and stir everything together. You should end up with a thick batter (not quite a dough).

    Collage Showing Steps for Making Beer Bread Batter: Mix Dry Ingredients, Add Wet Ingredients, and Stir

    Transfer your batter to a well-oiled loaf pan, smooth out the top with a spoon, then drizzle some olive oil over the top of the loaf. Feel free to gently spread the oil around with your hands or a basting brush.

    Side By Side Images Showing: Beer Bread Batter Being Spooned into a Loaf Pan, and Olive Oil Being Drizzled Over the Batter

    Bake your bread until the top of the loaf is golden brown.

    How to Serve Beer Bread

    For the most part you can serve beer bread just like you would serve yeast bread. Slather it with vegan butter, jam or peanut butter, pair it up with soup or salad, or make it into toast.

    I generally suggest avoiding making this bread into sandwiches (unless you eat them with a fork!), because it's quite a bit more delicate than yeast bread.

    Beer Bread Tips & FAQ

    • I hate the taste of beer. Will I hate beer bread too? Not necessarily! I'm not a fan of drinking beer either, but I love cooking with it. The flavor becomes much milder when the alcohol cooks off.
    • Can I substitute all-purpose flour? I haven't tried this recipe with all-purpose flour, but I don't see why now?
    • Can I substitute regular whole wheat flour? I'm not sure! Regular whole wheat flour can sometimes result in a dryer, chewier bread. If you'd like to give it a shot, I recommend using a blend of half whole wheat, half all-purpose flour.
    • Can this bread be made gluten-free? Again, I'm not sure! I suspect that an all-purpose gluten-free blend like Bob's Red Mill or King Arthur Flour's might work, but I haven't tried, so no guarantees.
    • Storage and shelf life: This bread is best eaten the day it's baked. But if you do have leftovers, store them in a sealed bag at room temperature for up to 3 days, or in the freezer for 3 months. I usually use the leftover bread to make toast.
    • Not all beer is vegan. Check with Barnivore to ensure that yours is!

    Slice of Whole Wheat Beer Bread, Glass of Beer, and Strawberries on a White Wooden Surface

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    White Wooden Surface Set with Slices of Beer Bread on a Cutting Board, Slice of Beer Bread on a Plate, Glass of Beer, and Three Strawberries
    5 from 1 vote
    Print

    Whole Wheat Olive Oil Beer Bread

    This homemade beer bread is ridiculously easy to make and absolutely delicious. Made with just a handful of ingredients, and no kneading or rising required!

    Course Side
    Cuisine American
    Prep Time 10 minutes
    Cook Time 50 minutes
    Cooling time 15 minutes
    Total Time 1 hour 15 minutes
    Servings 12 slices
    Calories 186 kcal
    Author Alissa Saenz

    Ingredients

    • 3 cups whole wheat pastry flour
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 12 ounces beer (ale, lager, or pilsner recommended)
    • 5 tablespoons olive oil (as needed), divided
    • 3 tablespoons maple syrup
    US Customary - Metric

    Instructions

    1. Preheat the oven to 375°F. Generously coat the bottom of a 9-inch loaf pan with olive oil.

    2. Stir the flour, baking powder, and salt together in a large mixing bowl.

    3. Add the beer, maple syrup, and 3 tablespoons of olive oil. Stir everything together just until fully mixed. The batter will be very thick.

    4. Transfer the batter to the loaf pan. Smooth out the top with a spoon, then drizzle the top with about 1 tablespoon of olive oil. Spread the oil around with a spoon or your hands if needed.

    5. Place the pan into the oven and bake the loaf until the top is set and lightly browned, 45 to 50 minutes.

    6. Place the pan on a cooling rack and allow the bread to cool for at least 15 minutes before slicing.

    7. Slice and serve.

    Nutrition Facts
    Whole Wheat Olive Oil Beer Bread
    Amount Per Serving (1 slice (1/12 of recipe))
    Calories 186 Calories from Fat 58
    % Daily Value*
    Fat 6.4g10%
    Saturated Fat 0.8g4%
    Sodium 197mg8%
    Potassium 144mg4%
    Carbohydrates 27g9%
    Fiber 3g12%
    Sugar 3g3%
    Protein 3.1g6%
    Calcium 59mg6%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

     

    « Fresh Pea Soup with Herbs
    Dijon & Herb Potato Salad »

    Sharing is caring!

    • Facebook
    • Twitter
    • Email

    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

    Subscribe

    Subscribe for email updates and receive a free copy of my veggie burger e-book!

    Reader Interactions

    Comments

    1. Carla Cyr says

      April 25, 2020 at 11:05 am

      Hey Alissa, do you think it matters if the beer is cold or room-temp? We usually drink dark beer so I bought one can of pils to try this recipe and wondering if I should even bother chilling it. Thanks and hope you are well!

      Reply
      • Alissa Saenz says

        April 26, 2020 at 4:44 pm

        Hi Carla! I've only made it with cold beer, but I can't see any reason why room temperature wouldn't work.

        Reply
    2. Phyllis says

      April 25, 2020 at 7:47 pm

      Can I use all purpose or gluten free flour instead of the whole wheat flour?

      Reply
      • Alissa Saenz says

        April 26, 2020 at 3:57 pm

        All-purpose should work just fine! I'm not totally sure about gluten-free, but I think it would work.

        Reply
    3. Laura says

      September 06, 2020 at 11:17 am

      Beer contains yeast, so for those with yeast intolerance or allergies it wouldn’t be the best choice.

      Reply
    4. Anne says

      November 08, 2021 at 6:46 pm

      5 stars
      So delicious & easy!! I had it with vegan butter & chives. Yum!!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Alissa Holding a Coffee Cup

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

    More about me →

    Popular

    • The Best Vegan Banana Bread
    • Crispy Baked Teriyaki Tofu
    • Creamy Vegan Rice Pudding
    • Classic Lentil Soup

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up for emails and updates

    Contact

    • About
    • Contact
    • Photo Use Policy

    As an Amazon Associate I earn from qualifying purchases. Learn more here.

    Copyright © 2013-2022 Tofu Press LLC & Alissa Saenz

    376 shares
    • 214