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Beer Bread

Beer Bread

3.67 from 3 votes
Prep Time: 2 hours 30 minutes
Cook Time: 30 minutes
Total Time: 3 hours
Servings: 1 Loaf

On international beer day there is nothing better than a fresh slice of beer bread with some butter and cheese. I like to keep things simple and just lather on the fresh butter when I make a lovely bread at home. This simple Thermomix recipe is a super easy one to adapt and you could, instead of baking it on a tray, also bake it inside a dutch oven. Simply take a cast iron pot and heat up in the oven for at least 45 minutes. Instead of dropping the bread onto the tray you can then simply place it inside the hot cast iron casserole dish and close the lid. After 15 minutes of baking you can open the lid and will end up with a super tasty and fluffy bread.

I use my Thermi Servebowls to prove the dough because they act like a mini proving cupboard and keep the temperature very steady for my bread. It is super easy to use and you don’t have to worry about placing your bread in a warm area of the house on a cold day.


  • 330 g lager
  • 2 tsp dry active yeast
  • 300 g wholemeal flour
  • 200 g strong white bread flour
  • 1 heaped tsp salt
  • 1 tsp molasses optional


  1. Place the lager and yeast in the mixing bowl. Warm 2 Min. / 37C / Speed 2.

  2. Add the wholemeal flour, strong white bread flour, salt and molasses and knead 2 Min. / Kneading function.
  3. Transfer the dough into a medium Thermi servebowl and cover with a lid. Leave to prove until doubled in size for 1-2 hours. If you don’t have a Thermi Servebowl you can use a normal mixing bowl and cover it with a damp tea towel or a shower cap.

  4. Remove the dough from the bowl and place onto a lightly floured silicone baking mat or surface.

  5. Shape into a round by tucking in the corners, then flipping it upside down and moving it between your hands until you have a round shape. Place it seam side up into a bread proving basket dusted with flour. Cover with a tea towel or a shower cap and leave to prove until it has increased in size by a third again.

  6. Meanwhile, preheat the oven to 250C / 230C Fan / Gas Mark 1. Line a baking tray with a silicone baking mat or greaseproof paper and set aside.

  7. Once the bread is proved, tip it upside down onto the tray and score it with a knife once through the centre.
  8. Place in the oven and either spritz some water onto the sides of the oven or insert a few ice cubes in the bottom of the oven or just chuck a little water in the bottom of the oven with a jug. Immediately close the door and leave to bake for 10 minutes.
  9. Then lower the oven temperature to 220 / 200C Fan / Gas Mark 8 and bake for another 30 minutes. The bread is done when it sounds hollow to the tap.
  10. Remove the bread from the oven and leave to cool on a wire cooling rack before cutting.
Nutrition Facts
Beer Bread
Amount Per Serving
Calories 1957 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 417mg18%
Potassium 1590mg45%
Carbohydrates 392g131%
Fiber 42g175%
Sugar 9g10%
Protein 61g122%
Calcium 130mg13%
Iron 9.8mg54%
* Percent Daily Values are based on a 2000 calorie diet.
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  1. Merryll on August 4, 2019 at 2:56 am

    Works like a dream. Perfect!

    • Kerstin on August 25, 2019 at 9:09 am

      Can I also use sourdough instead of yeast ? If yes how much would you recommend ?

      • Sophia H Sophia H on February 11, 2020 at 11:24 am

        You can. Up to 15% of the total flour weight 🙂

  2. Jesse S Jesse S on August 8, 2019 at 4:42 pm

    Yes you can 🙂 I would mix it with white flour if you can 🙂

  3. Marjorie on January 7, 2020 at 11:36 am

    I made this with fresh yeast and instead of all wholemeal flour I used some malted and seeded flour with it. I then cooked it in a cast iron pot and it was delicious. I used 40g of yeast (not sure if I could have used less Sophia). Thank you for a lovely recipe, I would like to try it with other flours, any suggestions Sophia?

  4. Jan Taylor on January 15, 2020 at 4:52 am

    If I put it in the cast iron pot do I reduce the temperature to 200: when I take off the lid?

  5. Julie Bell on August 27, 2020 at 12:54 pm

    Hi, can I use a rye or white sourdough starter instead of dry active yeast? Thank you!

  6. Samantha on September 7, 2020 at 4:52 pm

    This recipe is fantastic. Thank you Sophia so much!

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