Wholegrain Quick Beer Bread


A soft-no knead- dough – the whole grains will absorb the excess moisture during baking creating a moist bread perfect for any meal time. 

Yield: 1419 g

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 MG Whole Wheat flour
157 g MG Spelt flour
37 g MG Rye flour
37 g MG 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


  1.  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.
  2. Combine all dry ingredients and mix well. Cut the butter into the dry mixture.
  3. Pour wet into dry and mix till just combined. Dough will be too soft to knead.
  4. Loaves scale 1.5 lb/680 g
  5. Turn dough onto oat covered surface and cover with more oats.
  6. Shape dough gently, press and roll into a round or into the loaf pan shape.
  7. Bake Rounds: 400 degrees (360 degrees for convection) 30-35 minutes
  8. Bake Bread Pans: 400 degrees (360 degrees for convection) 35-40 minutes


Course: Breakfast, Lunch or Dinner or Snack – top with butter, jam, PB, cheese, fruit, yogurt, whatever!