Quick and Easy Beer Bread

"This recipe was given to me by an Irish friend whom I met when we were living in Germany (the Irish and German factor explains the 'beer' ingredient). Very quick and easy to make - just mix the ingredients and put straight in the oven. My friend noted that dark beer works best. I like to sprinkle white and black sesame seeds on the bread, as it gives it that extra taste."
photo by karen photo by karen
photo by karen
Ready In:
1 bread loaf


  • 3 cups plain flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 325 ml beer, at room temperature (1 bottle, dark beer works best)
  • 1/4 cup seeds or grains of choice (optional)

  • sesame seeds, black sesame seeds, poppy seeds, sunflower seeds, etc


  • Mix dry ingredients.
  • Add beer all at once (it foams a lot).
  • Stir until just mixed.
  • Put in a greased loaf pan. (Optional: Sprinkle bottom of pan with seeds of choice after greasing; then place dough in pan and sprinkle once again).
  • Bake at 190oC (375oF) for 35-40 minutes.

Questions & Replies

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  1. Adding the seeds was a cool idea! I used poppy seeds. I was afraid they would burn, but they didn't, and they tasted great. My bottle of Newcastle Brown Ale was 355 ml, and I ended up using it all. I also used 1 cup of whole wheat flour. Yum.
  2. What a breeze to do ! I had no seeds so used dukkah instead which worked so well that I can really recommend that as a sub. This was great warm from the oven and I am keen to see how it tastes on day 2 - if there is any left !!!!!
  3. This was definitely quick & easy. I sprinkled sesame seeds on the bottom, and a mix of sesame seeds & poppyseeds on top, and I think that added a nice flavor. I used a lighter beer, Bud Select, since that was all I had in the house. The bread was moist and great warm from the oven. It did have a beer aftertaste, which I thought was fine, but might not be enjoyed by someone that doesn't care for beer.


I'm a Greek-Australian living in Melbourne at the moment with my husband and three kids (boy 9, girl 6, boy 2); my parents and brother also live nearby and are my unconditional supporters/ helpers. I predominantly cook Greek at home, and I get lots of inspiration from other European cuisines. I also cook Asian dishes, and, lately, roll-it-yourself sushi is a favourite with the husband and kids (a Korean friend suggested it as an easy last-minute/emergency meal! How right she was!). Admittedly, my husband is the expert at cooking Asian curries and other dishes; I can also claim many successes in this cuisine, though I need to spend more time reading and concentrating on the recipe. Put simply, he's more of a natural.
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