Wholegrain Quick Beer Bread

Wholegrain Quick Beer Bread

Recipe by Timber Baking
Course: Breakfast, Main course, Side dish, Snack


Cooking time



A soft-no knead- dough – the whole grains will absorb the excess moisture during baking creating a moist bread perfect for any meal time. Top with butter, jam, PB, cheese, fruit, yogurt, whatever!
Note: this recipe is in Grams, which are not often easy to translate into ounces/cups – try it and let us know your results!


  • 446 g Maine Grains Whole Wheat Flour

  • 157 g Maine Grains Spelt Flour

  • 37 g Maine Grains Rye Flour

  • 37 g Maine Grains Rolled Oats

  • 10 g Wheat Germ, toasted

  • 10.5 g salt

  • 20 g sugar

  • 4 g baking soda

  • 10 g baking powder

  • 98 g cold butter, in slices

  • 14 g cider vinegar

  • 75 g water

  • 500 g beer – light, dark – your preference


  • Scale dry ingredients into a large bowl. Prep bread pans (square for a round loaf or bread pans) with parchment paper. Sprinkle oats onto your work area surface.
  • Combine all dry ingredients and mix well. Cut the butter into the dry mixture.
  • Pour wet into dry and mix till just combined. Dough will be too soft to knead.
  • Loaves scale 1.5 lb/680 g
  • Turn dough onto oat covered surface and cover with more oats.
  • Shape dough gently, press and roll into a round or into the loaf pan shape.
  • Bake Rounds: 400 degrees (360 degrees for convection) 30-35 minutes
  • Bake Bread Pans: 400 degrees (360 degrees for convection) 35-40 minutes

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