• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Taste of Artisan logo
  • Bread
    • Bread Guides
    • Sourdough Bread
    • Yeast Bread
    • Rye Bread
    • Quick Bread
    • Pizza Dough
  • Charcuterie
    • Charcuterie Guides
    • Smoked Sausage and Meat
    • Dry Cured Sausage and Meat
    • Fresh Sausage
    • Cooked Sausage
    • Vegetable Charcuterie
    • Rotisserie Recipes
    • Sous Vide
    • Fish and Seafood
  • Cheese
    • Basic Cheese
    • Advanced Cheese
  • Sweets
    • Sweets Guides
    • Chocolate Sweets
    • Sugar Sweets
    • Flour Sweets
  • Preserves
    • Guides
    • Fermented Vegetables
    • Marinated Vegetables
    • Pickled Vegetables
    • Canned Vegetables
    • Canned Meat
    • Jams
    • Pie Fillings
  • More
    • Drinks
    • Dressings, Sauces, and Oils
menu icon
go to homepage
search icon
Homepage link
  • Bread
  • Charcuterie
  • Drinks
  • Cheese
  • Confectionery
  • Preserves
×
Home » Bread » Yeast Bread » Beer Bread (pain à la bière)

Beer Bread (pain à la bière)

Dec 23, 2021 · 10 Comments

Jump to Recipe Pin Recipe

This post may contain affiliate links. Please see our Privacy Policy for details.

If I were to pick one bread recipe that excited me the most in the recent past, it would have to be this beer bread. Whenever I make a loaf, it's gone within 30 minutes.  We enjoy it with butter, slices of smoked sausage, smoked salmon, gravlax, salami, cured meats, slices of home-grown heirloom tomatoes, fresh mozzarella cheese, cucumbers, and many other things. I like a slice with my americano. With peach or strawberry jam, or just plain.

Beer bread loaf and slices on cutting board

This bread is delicious. Its crunchy exterior coupled with a slightly sweet, super flavorful interior is addictive. The only other bread that excited me so much - and still does - was my super popular French baguette. It's a must-try without any reservations.

There is a fundamental difference in what beer bread is predominantly known as in America vs Europe. The former makes beer bread as a quick bread, leavening it with baking powder and carbon dioxide in the beer. The latter, on the other hand, uses yeast for leavening and subjects the dough to a proper fermentation cycle. There is no fermentation when making the quick 'beer' bread. This results in less flavor and a different - 'quick bread' - texture. Both are good in their own way but I far prefer the European-style beer bread for its superb complex flavour and a rustic bread texture.

So, if you are up to the task, let me offer you this fantastic beer bread recipe that has its roots in France.

Main ingredients for beer bread

This beer bread is made of flour, beer, yeast, salt and a little bit of malt or honey. Let's start with the flour. Bread flour is the base to which you can add whole wheat or other flour of choice for more flavor. My favorite blend is about 75% white bread flour and 25% whole wheat. I also like substituting in about 3-5% of rye flour. You can even make this bread 100% whole wheat if you choose to.

Beer must be dark and malty as it will provide most of the flavor and the dark rich color. Any dark stout will do. I once tried this bread with English Oatmeal Stout and it kind of stuck with it as I love the flavor.

Beer bread ingredients

I mostly leaven this bread with instant yeast - my favorite commercial instant yeast for this bread is SAF Gold. But any instant yeast will do. You can also use fresh yeast. This bread is so flavorful that I don't feel like adding sourdough to the mix for flavor or using sourdough for leavening. It's also quicker to make if leavening with instant yeast.

Making beer bread

Beer and bread are a lot closer to each other than they may appear at first glance.  They are both made of water and grains. They are both fermented by the same strain of yeast, Saccharomyces cerevisiae, the main agent of alcohol-producing fermentation. In bread, the alcohol evaporates during baking. The byproduct of fermentation, CO2, is essential for both beer and bread. In beer, it creates carbonation. In bread, it lifts it up, opening up the crumb, making it light and airy. Dark beer, like stout, is especially great for making bread.

It gives it a nice malty flavor and a rich color. Similarly, bread may be used to make beer, replacing a part of fermentable grains. 

Beer bread crust with oats and seeds

Like most other bread types, like sourdough bread or French baguettes, this beer bread requires mixing followed by bulk fermentation with three sets of stretch and folds, followed by proofing, scoring and baking. Yet, I find this recipe quite simple to execute even for a novice baker. You don't need to stress out about shaping, proper scoring and transferring the dough into the oven as this bread is baked in a bread pan. This makes things much easier.

I have to warn you that the dough will be fairly wet and sticky at the end of mixing. It will start fine but will get progressively wetter as the flour absorbs the liquid.

Sticky bread dough handling.

Sticky bread dough handling.

At the end of the mixing the dough will look like a wet, sticky mess but don't despair, lift the corners and shape it into a ball. It will be easy as you can see.

Sticky bread dough handling.

After three stretch and fold session the dough will become even stronger and will hold together even better. I know, it scares some novice bakers but try to resist the temptation to add more flour. Just follow the steps in the recipe card below and you will do just fine.

Variations

In France, beer bread - pain à la bière - is often made using a variety of flours, from T55 - all-purpose flour - to T110 - whole wheat flour. I like making this bread using a mix of bread and whole wheat flour, favoring bread flour. Sometimes I make this bread 100% whole wheat when I crave it, and it works in this recipe very well too.

You can also make this bread using either sourdough starter, commercial yeast or a combination of sourdough starter and commercial yeast. The quickest and the simplest way to make this bread is to use commercial instant yeast, that's what I have in the recipe below. However, if you want to use just a sourdough starter for leavening, you will need to increase fermentation time by about an hour or more, depending on how active your starter is. You may also want to consider retarding the fermentation in the fridge overnight.

If you want that sourdough bread flavor, I think it's an easier way to just add about 100g of 75% hydration sourdough starter to the dough along with a slightly reduced amount of commercial yeast - say 1-2 g instead of 3 g.

Beer bread loaf and slices on cutting board

Beer Bread (Pain à la bière)

5 from 3 votes
Print Pin Rate
Course: Bread
Cuisine: European, French
Keyword: beer bread, pain à la bière
Prep Time: 15 minutes minutes
Cook Time: 35 minutes minutes
Fermentation and proofing time: 3 hours hours
Total Time: 3 hours hours 50 minutes minutes
Servings: 20 slices
Calories: 76kcal
Author: Victor

Ingredients

  • 275 g bread flour
  • 100 g whole wheat flour
  • 280 g dark beer e.g. stout
  • 5 g instant yeast see notes
  • 20 g liquid malt extract or honey; about a Tbsp
  • 7 g sea salt
  • 100 g a mix of oat flakes, sunflower, flax and sesame seeds
  • canola oil or butter for greasing the bread pan
  • flour for work and pan dusting

Instructions

  • In a bowl of a stand mixer or a mixing bowl, add the following ingredients in the following order: salt, beer, malt or honey, flour, and yeast.
    Bread ingredients in a mixing bowl.
  • If using a stand mixer, knead for 3 minutes at the lowest speed, then 5 minutes at the second-lowest speed.
    Mixing bread dough.
  • If kneading by hand, knead for 10 to 15 minutes in a bowl, until the gluten network develops and the dough becomes smooth and elastic.
  • Shape the dough into a ball, cover and let rise for 1.5 hours at room temperature.
    Bread dough shaped into a ball.
  • During those 1,5 hours, after 30 min, make the first stretch and fold. Then make two more stretch and folds every 30 minutes.
  • Pour the mixture of seeds and flakes on a large plate. Oil an 8"- 9" bread pan and lightly dust with flour. Set aside.
    Loaf pan greased and dusted with flour.
  • Turn the dough onto a floured work surface.
    Beer bread dough on a working surface with flour.
  • Very gently, without degassing, shape into a batard (cylinder shape).
    Shaping beer bread dough
  • Close the seam and turn seam side down.
    Beer bread dough shaped into a batard.
  • Spray the top with some water then gently roll the top side of the bread dough in the seed and oat flake mixture.
  • Place the dough seam side down in the bread pan.
    Beer bread dough in a pan sprinkled with seeds.
  • Cover and let rise for 1 - 1.5 hours at room temperature - about 70-72F. The dough should alsmost double in volume. If it didn't, let it proof a bit longer, until it does.
    Bread dough doubled in volume.
  • Preheat the oven to 465F. Position the rack in the middle of the oven and place a metal baking panwith hot water just below it.
  • When the dough about doubled in size, score it with a sharp blade or a lame top to bottom, about 1/2" inch deep.
    Scoring bread dough.
  • Transfer the bread pan with the dough to the middle rack in the oven and carefully pour a cup of hot water into the baking pan.
    Baking beer bread in oven with steam.
  • Close the oven quickly and bake for 30-35 minutes. Remove the water pan after 20 minutes.
  • Once done baking, let the bread cool on a cooling rack for 1 hour before slicing.

Notes

You can leaven the dough with a sourdough starter by substituting the yeast with 100 g of active 75% hydration sourdough starter. This will require a longer fermentation (add 1-2 hours) and longer proofing. It's probably a good idea to retard fermentation in a fridge overnight. 
Alternatively, you can leaven the dough with a sourdough starter and commercial yeast mix by adding 2-3 grams of instant yeast to the starter. This will give you that extra flavor but also expedite the fermentation and proofing time.
When adding a sourdough starter, increase the salt content accordingly.

Nutrition

Calories: 76kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 137mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
Previous Post
Next Post

Subscribe to Taste of Artisan Email Newsletter

Thumbs up Taste of Artisan

Liked the post or the recipe? Leave a comment. We'd love to see your feedback.

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




     

  1. Steve says

    January 30, 2024 at 11:23 pm

    5 stars
    The flavor is quite appealing, with a touch of “beer” on the flavor. But the use of bread flour gave this a great chewiness - and it’s particularly nice as toast with butter. The texture is really exceptional - soft, and not excessively moist.

    After two loaves, I’m going to increase the intensity with malty Guinness - or even use maple syrup or even molasses for extra oomph. (Or even crushed walnuts.)

    Reply
    • Victor @ Taste of Artisan says

      January 31, 2024 at 1:03 am

      Sounds like a great way to change it up, Steve. Let me know how it turns out. Happy baking!

      Reply
  2. Thetis says

    October 24, 2023 at 3:46 pm

    5 stars
    Thank you for sharing this fun recipe! We were gifted some very dark, very bitter coffee and pumpkin ales that we found undrinkable. Besides making a lot of chocolate cakes, I wanted to make an ale bread. Your recipe was fun and easy to make in a stand mixer, and baked up beautifully because of the pans of hot water as well as the lovely (if messy later) seed mixture top. Our family loves this moist, flavorful, delightful loaf. Thanks again.

    Reply
    • Victor @ Taste of Artisan says

      October 26, 2023 at 3:20 am

      Happy to hear it. You are very welcome. I know, the seeds are a little messy but I love having them, they add that wonderful toasty/nutty flavor. Please, try my other bread recipes, I am sure you will find more that you will like. Happy baking!

      Reply
  3. Ilona Su says

    September 24, 2022 at 9:59 pm

    Hello! I was wondering if you make “Borodinskiy” bread? It’s a rye bread but it has a very specific taste. Usually either coriander or caraway seeds are added. I have scoured the internet and cannot find anything. Maybe you have this recipe? Also I have made your pampushki multiple times! Making them again now! So good. Thank you!

    Reply
    • Victor @ Taste of Artisan says

      October 01, 2022 at 1:32 pm

      Hi Ilona, I have a good one. Will try to post in the near future.

      Reply
  4. Paolo says

    May 08, 2022 at 4:46 am

    5 stars
    This recipe turned out fantastic. I loved the texture. I only had a lighter colored beer but it still was delicious. I’m definitely going to buy a dark beer for next time. I have an unrelated question about the baking couche . What size should I be buying? I saw 3 options but wasn’t sure which one to purchase. Thank you again for another great recipe and for your help.

    Reply
    • Victor @ Taste of Artisan says

      May 09, 2022 at 6:17 pm

      Happy to hear that, Paolo. I have another really good bread recipe to share, it was just a quick experiment but after a few tweaks, it became my favorite these days. Absolutely amazing and it uses sourdough discard so less waste. I will post it in the coming week or two. A must-try.

      Reply
  5. Oksana says

    January 07, 2022 at 5:13 am

    I really want to try this bread. But I was a bit confused about the following instructions . You said "After 30 min, make the first stretch and fold." Is there any specific way ( method) how to do that stretch and fold? Do you do it while the dough is still in a mixer bowl?
    Thank you

    Reply
    • Victor @ Taste of Artisan says

      January 07, 2022 at 6:37 am

      Yes, while it's in a bowl. You can see detailed pictures of the S&F method in step three of my sourdough bread recipe.

      Reply

Primary Sidebar

About

Hello and welcome to Taste of Artisan, a website dedicated to making and enjoying delicious artisan foods at home.
Read More…

Subscribe to Taste of Artisan Email Newsletter

Categories

  • Bread (34)
    • Bread Guides (1)
    • Pizza Dough (1)
    • Quick Bread (7)
    • Rye Bread (2)
    • Sourdough Bread (10)
    • Yeast Bread (20)
  • Charcuterie (92)
    • Charcuterie Guides (8)
    • Cooked Sausage (3)
    • Dry Cured Sausage and Meat (22)
    • Fish and Seafood (2)
    • Fresh Sausage (5)
    • Rotisserie Recipes (5)
    • Smoked Sausage and Meat (41)
    • Sous Vide (3)
    • Vegetable Charcuterie (3)
  • Cheese (2)
    • Basic Cheese (2)
  • Confectionery (27)
    • Chocolate Confections (7)
    • Confectionery Guides (1)
    • Flour Confections (21)
    • Sugar Confections (1)
  • More (9)
    • Dressings, Sauces, and Oils (3)
    • Drinks (6)
  • Preserves (31)
    • Canned Meat (3)
    • Canned Vegetables (7)
    • Fermented Vegetables (3)
    • Guides (1)
    • Jams (3)
    • Marinated Vegetables (4)
    • Pickled Vegetables (9)
    • Pie Fillings (1)
  • Uncategorized (1)

Copyright © 2025 · Taste of Artisan · All Rights Reserved · Privacy Policy · Disclosures · Contact