Sourdough Beer Bread
This sourdough beer bread recipe is simple, quick, and sure to become your favorite. With its rich flavor and just 7 simple ingredients, this quick bread uses beer instead of water for a unique depth of flavor.
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Equipment
- 2 mixing bowls
- 1 whisk or fork
- digital kitchen scale
- 1 9X5 loaf pan
- parchment paper optional
Ingredients
- 375 g all-purpose flour 3 cups
- 100 g sugar ½ cup
- 1 T baking powder
- 1 tsp salt
- 125 g sourdough discard
- 12 oz beer
- 14 g unsalted butter optional
- ½ tsp flaky salt optional
Instructions
- Preheat the oven to 350°F/177°C.
- Line a 9X5 loaf pan with a piece of parchment paper, or grease and dust it with flour.
- Melt 14 g unsalted butter and set it aside (optional).
- In a large bowl, whisk 375 g all-purpose flour, 1 T baking powder, 100 g sugar, and 1 tsp salt until well combined.
- In a separate medium-sized bowl, add 125 g sourdough discard and half of the 12 oz beer. Use a fork or whisk to break up the sourdough starter and mix it into the beer.
- Pour the discard and beer mixture into the dry ingredients with the remaining beer. Stir until just combined, scraping the sides of the bowl as needed.
- Pour the sourdough beer bread batter into the parchment-lined pan. Brush the melted butter over the top of the dough with a pastry brush and sprinkle with ½ tsp flaky salt .
- Bake for 60-65 minutes. The bread is done when the top is golden brown, and the internal temperature reaches 190F/C
- Remove the bread from the pan and place it onto a wire rack to cool.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Store Sourdough Beer Bread
Allow the bread to cool completely before placing it into an airtight container. Store at room temperature for up to 3 days. To freeze, allow to cool completely before wrapping in a few layers of plastic wrap and placing into a freezer plastic bag. Label with the name and date, and place into the freezer. For the best flavor and texture, use within 3 months.Tips
- Don't overmix the batter, or you risk deflating the bread's airiness.
- Use recently fed sourdough discard for a mild sour flavor in the bread. Any longer than a week gives the bread a strong sour flavor.
- Use melted butter for a crispy top or skip it for a softer crust.
- Omit the baking powder and salt if using self-rising flour, keeping the same amount in the recipe.
- Room temperature beer rises better than cold beer.
Nutrition
Calories: 166.9kcalCarbohydrates: 33.4gProtein: 3.4gFat: 1.3gSaturated Fat: 0.6gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.04gCholesterol: 2.5mgSodium: 301.8mgPotassium: 41.8mgFiber: 0.8gSugar: 8.4gVitamin A: 29.2IUCalcium: 65.1mgIron: 1.6mg
Tried this recipe?Let us know how it was!
