Fresh baked bread in 40 minutes! This fast, easy, no-knead whole grain bread recipe is perfect paired with fall soups and stews. It has a light sweetness making it delicious toasted the next morning for breakfast.
Whole Grain Beer Batter Bread
- 1 ½ cups white whole wheat flour (I use King Arthur)
- 1 ½ cups all-purpose flour
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- ¼ cup sugar
- 12 ounces beer (room temperature)
Spray an 8 x 4 loaf pan with cooking spray. In a medium bowl, mix together flours, baking powder, salt, and sugar. Pour in the beer and stir until blended. Spoon into prepared pan. Bake in a 350 degree oven for 40-45 minutes.
Note: I used ½ white whole wheat flour and ½ all-purpose flour in this recipe. I tried using all whole wheat flour but the bread was too dry and had a bitter taste.
Nutrition Note: Don’t hate bread because of its carbohydrate content. Whole grain bread can easily fit into a healthy meal pattern. It’s all about the portion. A serving of whole grain bread is equal to 1 ounce but many packaged store-bought breads are 1.5-2 ounces per slice. A healthy, balanced diet should include at least 3 whole grain servings per day and up to 5 or more total grain servings per day depending on your calorie needs. For this recipe, if you need a gluten-free option, substitute your favorite whole grain, gluten-free flour blend for the regular flour.