Whole Wheat “Beer” Bread

I’ve never done well with sour dough. Not sure why.  So I’ve always experimented with ways to give simple loaf bread more depth of flavor.  Just like the Buttermilk Bread & Potato Bread (previous posts of mine here) I tried to raise the fermentation process by making Whole Wheat “Beer” Bread.

Now for those who will not partake or buy actual beer itself, the non-alcoholic beer actually works great! So you can get this same crusty, rich taste without having to purchase beer if you prefer not to.

Admittedly, in the one pictured below, I made a mistake and hit the wrong cycle on the bread machine (I always use ‘Dough Only’ until this error) and it baked IN the machine (gasp!)  But it still tasted great!

Whole Wheat Beer Bread

Whole Wheat "Beer" Bread
The 'easy' way to add fermented flavor to your bread.
Recipe type: Bread
Cuisine: American
Serves: 26 slices
  • 1 Cup Beer (non-alcoholic works great) Room Temp
  • 2 TBS Brown Sugar
  • 1 tsp Active Yeast

  • 1⅓ Cup Freshly Milled Hard White or Hard Red Wheat Flour
  • ½ Cup Milk
  • 1 Egg
  • 2 TBS Olive Oil
  • 2⅔ Cup Freshly Milled Hard White or Hard Red Flour
  • 1 tsp Sea Salt
  • 1 tsp Active Yeast
  1. First, Mill your Flour in the Wondermill or Wondermill Jr. Deluxe
  2. Gather first three (3) ingredients.
  3. In a large bowl or mason jar mix together until blended.

  4. Cover with plastic wrap and leave in warm (75-85 degree) area for 12-24 hours
  5. Upon returning, it should look very bubbly and smell very yeasty
  6. Add this starter to the bread-machine
  7. Now add remaining ingredients
  8. Set dough setting and let knead.
  9. When machine is done, remove and shape into loaf.
  10. Let rise 25-30 minutes
  11. Bake at 350 F for 18-20 minutes
  12. Remove from pan, let cool, slice and enjoy!


About Donna Miller

Donna Miller is a believer and follower of The Risen Messiah, the wife of 30 years to the love of her life Joseph, and the mother of three, amazing home-school graduates. She’s now been further blessed, as her family has grown with the additions of a daughter-in-law and a new son-in-law.

The Millers are the owners of Millers Grain House, the founders of PREPARE Magazine and the Organizers of the WNC Preparedness Group in Asheville, NC.

Donna is the hostess of the three popular internet radio podcasts: “Surviving on Shoestrings”, “The Back to Basics Kitchen” and “Your Preparation Station” found on Blog Talk Radio, Stitcher and iTunes. She also hosts a popular YouTube Channel that she hopes will help encourage others to enJOY playing with healthy food and saving money.

Donna is a sought-after speaker and trainer, a published author and a freelance writer for multiple blog and recipe sites. She teaches local classes & ladies retreats and also travels to teach hands-on lost skills to others.

Donna’s deepest desire through all of these endeavors is that God be Glorified as she shares. Her mission is to help “prepare you and your kitchen with tools, tips, skills and encouragement.”

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