Bitchin’ Beer Bread


Who has time to make bread, right? Well, we all do – if we don’t have to wait for it to prove (rise) and double prove before finally putting it in the oven. That is why I love-love-love this recipe. The end result is super delicious, chewy and satisfying thanks to the combo of spelt and buckwheat flour, but also super quick to make as a result of the beer. Yep, it wasn’t just a weird name! With my beer bread, you just mix, bake and eat. Easy. Here’s the basic recipe, followed by my three favourite ways to enjoy it.


  • 1 cup spelt flour
  • 1 cup buckwheat flour
  • ¼ cup nutritional yeast
  • ¼ cup sunflower seeds, toasted + 1 tbsp extra for topping 
  • ¼ cup pumpkin seeds, toasted + 1 tbsp extra for topping
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp xanthan gum*
  • 1 tbsp caraway seeds, toasted
  • 1 tbsp poppy seeds, toasted
  • 2 tsp freshly ground sea salt
  • ½ cup finely shredded cheese (e.g. cheddar, parmesan) + 2 tbsp extra for topping
  • 330ml beer
  • 2 tbsp extra virgin olive oil
  • 1 tbsp honey or maple syrup      


1.      Preheat oven to 180°C. Line A loaf tin with baking paper, so the edges of the paper cup up over the sides like handles.

2.     Place all ingredients except the beer, oil and honey, in a large bowl and mix to combine. Then, with clean hands, use your fingers to ensure there aren’t any clumps.

3.     Make a well in the centre of your flour mixture and pour in the beer, oil and honey (the beer will be really bubbly). Using a hand whisk, whisk the liquids together until blended then use a wooden spoon or spatula to start incorporating in the flour mixture around it. Only mix until everything is just incorporated, then stop – you don’t want to over-mix.

4.     Transfer into prepared loaf in and even over the top with the spatula. Top with extra cheese and seeds.

5.     Bake at 180°C for 30 minutes or until loaf has puffed and is beautifully golden.

6.     Remove from oven and let cool until just warm. Use your paper handles to gently remove bread from the tin, slice and enjoy!


Leftovers: Slice (often easier if it’s entirely cooled – you can put it in the fridge to harden up a bit first if you like) then store in the freezer, ready to grab and use.

I love using beer in bread recipes instead of yeast for so many reasons. Not only does it give a great depth of flavour, but it is so much less involved than using yeast. You may have noticed we didn’t leave our bread to prove (rise)? Well, we have the beer to thank for that!

 So, now you’ve made bread, what are you going to enjoy it with? Well, the opportunities are endless!

Below are some of my other favourite ways of dressing up this yummy bread check them out in the recipes sections



Hi! I am Dr Kat,
I am on a mission to teach the world