Recipe is adapted from King Arthur Baking Company.
This deliciously, flavorful beer bread is vegan & made with bread flour & whole wheat flour. No bread machine necessary! Bake it right in your oven. This recipe does use a stand mixer. If you don’t have one, you can still mix it all by hand. Use a large mixing spatula.
Wet Ingredients & Yeast
- 260g porter or stout beer
- 1 Tbsp sugar, agave, or honey
- 2 Tbsp vegan butter, melted or neutral-tasting oil (safflower, sunflower, canola)
- 1 Tbsp active dry instant yeast
- 300 g bread flour
- 100 g whole wheat flour
- 2 tsp onion salt or garlic salt
- Sesame seeds, flaxseed, oats, flakey salt, etc
- Measure out beer & butter into a heat-safe measuring cup. Place in microwave & heat for less than a minute or until the temperature of the beer reaches roughly 105-115º F (40-45º C).
- Stir in sugar until evenly incorporated & melted. Pour in your stand mixer’s bowl.
- Add yeast into the bowl, gently mixing with a silicone spatula. Yeast will not completely dissolve. Let it sit for about 15-20 minutes or until it bubbles. The longer you wait, the more likely you’ll see more activity. Non-instant yeast from a refrigerator will take longer to wake up.
- Mix flour & seasonings together. Once the yeast is active, gently add in a quarter of the flour. Using your dough hook, turn on your mixer to the lowest setting & slowly incorporate the rest of the flour mixture. Mix until all the dough begins to pull away from the sides of the bowl & looks cohesive & smooth; about 5-8 minutes.
- Grab your dough with floured hands & place on a clean, greased surface. Knead for about 10 minutes until the dough becomes very smooth. Follow this technique to build up that gluten! Your dough will be very wet & sticky until it is kneaded well. If it is still too wet after kneading for 5 minutes, add another 1 Tbsp of bread flour.
- In a lightly greased bowl, place the dough & cover it with a tea towel. Allow dough to rise in a warm place for about an hour or until your dough doubles in size.
- Gently deflate your dough & shape into a log in an 8.5″ x 4.5″ greased loaf pan. Moisten your tea towel & spread out your desired seed mixture on it to top your bread. Gently plop your log onto the tea towel & gently, but firmly roll the top of the dough onto the seeds. Place the dough back in your greased loaf pan.
- Cover the pan with your tea towel & prove the dough for about another hour or until it rises about 1″ (2.5 cm) above the brim of your pan. Towards the end of your proof, preheat oven to 350º F (177º F).
- Gently poke your dough to see if it the impression of your finger rebounds slowly. If there is no rebounding, let it prove for longer. Bake for about 30-35 minutes.
- Remove from oven & remove the bread from the pan. With protected hands, grab your bread & tap the bottom of your bread, listening for a hollow sound. If the sound is not quite hollow, place back in the oven to bake for a little longer before trying to tap on it again. Set on a cooling rack before slicing.
- If you don’t have instant yeast, but active dry yeast, that’s fine. You’ll just have to give the yeast a little extra time to wake up & consume the sugar. You may also have to prove the bread a little longer.
- Category: Breads & Pastries
- Method: Baked
- Cuisine: New American
Keywords: vegan, vegetarian, beer, bread, recipes, bread & pastries, alcohol, savory, baked, flour