This Beer Bread is an easy, no-added-yeast sandwich bread perfect to use that beer can left in your pantry.
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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Beer Bread
This Beer Bread is an easy, no-added-yeast sandwich bread perfect to use that beer can left in your pantry.
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Servings: 12 slices
Calories: 159.8 kcal
Ingredients
- 3 cups Self-Rising Flour - (note 1)
- 12 fl. oz Light Blonde Beer - (note 2)
- 3 tablespoons Mild-Flavor Olive Oil - (note 3)
Optional
- 1 tablespoons Unrefined Cane Sugar - (note 4)
- 1 teaspoon Salt
Instructions
- Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper.
- In a mixing bowl, whisk self-rising flour, sugar, and salt if used.
- Add the can of beer and olive oil and stir with a rubber spatula at first, then oil your hands and knead to form a sticky thick bread dough.
- Place the dough into the loaf pan, wet the top with some water, and press any seeds you like on top.
- Bake the bread for 50-60 minutes at 350°F (180°C) until golden brown on top and a skewer inserted in the center of the bread comes out clean.
- Let it cool down on a rack for 3 hours before slicing.
Notes
Note 1: 3 cups of self-rising flour is equivalent to 3 cups of all-purpose flour, in which you whisk 6 teaspoons of baking powder. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.
Note 2: You can use non-alcoholic beer. It doesn’t need to contain alcohol. You can also use other sparkling drinks like kombucha or sparkling water. The bread won’t have a beer yeast flavor, but it rises very well.
Note 3: Or any light-flavor oil you like.
Note 4: Optional, for taste.
Storage: Wrap the bread loaf in a clean kitchen towel and store at room temperature for up to 3 days or slice and keep in the freezer for up to 1 month, in sealed airtight bags. Thaw at room temperature. The bread slices can also be toasted.
Nutrition
Serving: 1slice (from 12) | Calories: 159.8kcal | Carbohydrates: 24.7g | Protein: 3.9g | Fat: 4g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2.6g | Sodium: 195.6mg | Potassium: 39mg | Fiber: 0.8g | Sugar: 1.1g | Vitamin A: 0.6IU | Vitamin B12: 0.01µg | Calcium: 6mg | Iron: 0.3mg | Magnesium: 9.5mg | Phosphorus: 34.3mg | Zinc: 0.3mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need 3 ingredients to make this bread. Here’s how to pick them.
- Self-Rising Flour – This provides the structure for the bread and contains the necessary leavening agent. You can make your own by combining all-purpose flour and baking powder. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.
- Light Blonde Beer – This adds moisture and carbonation, which helps the bread rise. Non-alcoholic beer, kombucha, or sparkling water also work.
- Light Olive Oil – This adds moisture and richness. Any light-flavored oil you prefer also works.
How to Make Beer Bread
This bread is really easy to whip up, here’s how in a few pictures.
Combine the bread ingredients in a large mixing bowl.
Knead the dough gently until just combined.
Transfer the dough to a loaf pan lined with parchment paper and add optional seeds on top.
Bake the bread for 50-60 minutes at 350 °F (180 °C).
Carine’s Baking Tips
Let me share a few more tips for a perfect bread.
- Self-Rising Essential – Do not substitute self-rising flour with regular flour, as it contains the baking powder needed for the rise.
- Flavor Enhancements – Stir in grated dairy-free cheese, finely chopped olives, sundried tomatoes, or baby spinach for a flavorful twist.
- Seed Topping Nutrition – Add your favorite seeds on top for extra healthy fats and proteins.
- Sparkling Liquid Substitute – Swap the beer for 0% alcohol beer, kombucha, or even sparkling water for a yeast-free rise.
- Gentle Kneading – Mix the dough gently until just combined; over-kneading is not necessary.
- Wet Top for Seeds – Wet the top of the dough with water to help seeds adhere.
Can we use gluten free flour ..adding baking powder to it ?
You can use my gluten-free conversion guide, it will tell you what to add to make it perfect using gluten-free flours.
After the optional unrefined sugar, it says note 2. Should it be note 4?
It’s right, and thank you for spotting my mistake. I corrected that.
Can this recipe be made gluten free?
Use my gluten-free conversion guide to adapt the recipe and make it gluten-free. Enjoy!
hey Carine can I use perhaps some sort of mineral water in this bread loaf as I can’t have beer because of its yeast
I tried the recipe with sparkling water, it works great too, you won’t have the yeasty flavor of beer, but still a great bread texture.
good. I would make this again. The texture is like a giant drop biscuit. I would not bother to add salt the next time. It took longer than expected to bake, after 45 minutes it was essentially still raw dough inside. The next time I plan to mix in a cup+/- of shredded cheese.
Thank you! Yes, baking time is 50-60 minutes.
Should the beer be cold or room temperature…or does it matter! Thanks!
I am using room temperature beer, it activate the gluten faster in the bread.
My bread did not rise Suggestions? Thank you
Did you use self-rising flour? It’s impossible to not rise with so much baking powder in the self-rising flour.
Excellent bread! Very tasty, soft and easy to make! I used light beer as instructed!
I needed to add extra 1/3 cup of flour to the dough because it seemed a little bit too liquid. Awesome result! It raised so nice. I highly recommend it!
Thank you so much!
Silly question, is it 3 cups of flour and then 2T baking powder added or is it 3 totals total (so only 2 cups + ¾ cup + 2T flour) when making your own self-rising flour?
3 cups of self-rising flour = 3 cups plain flour + 2 tablespoons baking powder.
can I switch avocado oil for the olive oil?
Absolutely.