Beer bread

ABC NSW radio 1233 with Carol Duncan

on Monday 2 November 2009

This is a very simple recipe that works every time.

Don’t try and slice it too thinly or it will crumble.

Left over bread toasts well and can be frozen for up to a month, but slice it first and wrap up well so it’s airtight.


Makes 1 loaf


1 ½ cups wholemeal self-raising flour

1 cup self-raising flour

1 tablespoon sugar

1 can or bottle (375ml) favourite beer


  • Combine dry ingredients.

  • Stir in beer until just combined, being careful not to overmix or bread will be tough and chewy.

  • Spoon into a lightly greased loaf (approx. 23 x 10cm) tin.

  • bake in hot oven (190oC) for 35-40 minutes or until inserted skewer comes out clean.

  • Leave in tin for 5 minutes before turning onto cake rack to cool but great served warm.


  • Add to bread mixture or sprinkle on top chopped nuts, sesame, poppy or caraway seeds, muesli, rolled oats or bran.

  • Add fresh or dried fruit, chopped or grated chocolate, ginger, cinnamon or mixed spice.

  • Reduce sugar to 1 teaspoon and add other savoury ingredients, such as grated or diced cheese, diced ham or bacon, corn, chilli, semi-dried tomatoes, olives, pesto, fresh or dried herbs.

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