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Honey-wheat Beer Bread

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Honey-Wheat Beer Bread
2008-07-25 Side Dish
5 83

This yeast bread is made with beer, oil and honey, along with bread flour and whole wheat flour. Rolled oats are sprinkled on top of the loaves, and the baked bread may be served with cinnamon-flavored butter.

  • Servings: 6


12-oz bottle Honey-wheat Beer, (room temperature
½ cup Canola Oil
⅓ cup Honey
3 cup Bread Flour
2 cup Whole Wheat Flour
4 tsp Dry Yeast
1 1/ 2
T. Salt
1 Egg Yolk Beaten With 1 T. Water
½ cup Old Fashioned Rolled Oats
½ cup Butter, softened
½ tsp Cinnamon, ground


In a saucepan mix the beer with oil and honey; heat and stir to 110-120 degrees F. In a large bowl, mix together thoroughly the 3 cups of bread flour and the 2 cups of whole wheat flour. In another large bowl, combine 2 cups of this flour mixture, the yeast and the salt. Add the warm beer mixture to these dry ingredients; beat 2 minutes with electric mixer. Knead-in the remaining flour mixture until dough is smooth. Let rise about 1 hour. Split dough in half and form 2 loaves. Grease 2 glass bread pans, add bread. Let rise. Heat oven to 350 F. Bake 15 minutes, remove; quickly brush tops with egg mixture and sprinkle lightly with oats. Return to oven and bake for another 15-20 minutes or until loaves are browned on top. Serve with Cinnamon butter: Mix butter with cinnamon, shape and chill before serving.