Yeasted beer bread

Yeasted beer bread using 100% wholegrain wheat-flour is not difficult to make.

Using a bread machine it takes less than ten-minutes to grind the wheat and mix the dough; and then another five hours to bake.

Beer and bread make a natural fit since both are based on grains that are fermented with yeast; the one using barley and the other wheat.

Using a sourdough culture will further make this an interesting loaf for those who love to experiment; the bacteria predigest the protein, dealing with the gluten-issue that some have, though all the research suggests this is greatly exaggerated.

It is the chemicals that commercial-bakers use, with no fermentation, that cause most of the bloating and discomfort.

Certainly for those suffering from Coeliac-disease it is a real concern; but the discomfort that the majority experience has more to do with an inadequate microbiome, and less of a true allergy for most of those complaining of pain after eating bread.

Yeasted beer bread with a glass of honey brown braggart.


  • 600 grams of freshly ground 100% wholewheat-meal, or best you can get.
  • 2 large scoops of sourdough-culture.
  • 300 ml beer
  • 1 tsp fine-salt
  • 1 TBSP honey
  • 1 TBSP of butter
  • 1 tsp dry-yeast
  1. Add the butter, honey, salt and beer to the baking-tin.
  2. Add the flour.
  3. Twirl the paddle to mix.
  4. Allow to stand for a period; more about that below.
  5. Sprinkle a tablespoon of partially-refined flour over the dough.
  6. Sprinkle the dried-yeast over that flour.
  7. Place in the bread oven, and choose the 5-hour setting.

A gluten allergy is a real concern for some; the large amount of proline, an amino-acid with a ring structure unlike all the others, makes for strong bonds which some digestive systems have difficulty breaking down.

The net result is the absorption of short chains of amino acids which are targeted as unknown proteins by their immune system; the 33-mer peptide is the most common fly in the ointment. Durum flour, emmer and einkorn do not contain it, but most other wheat and spelt grains do[2].

For those who have no gluten issues, no standing and waiting-period is necessary; go right ahead and bake.

For those with true gluten allergies, up to 24 hours of predigestion of the flour-protein by the sourdough culture makes it likely that even those suffering from Coeliac disease may be able to enjoy yeasted beer bread[1]

Some may have to avoid the use of common-wheat altogether.

Your yeasted beer bread will have a dark mahogany-looking chewy crust depending on what brew you use. This loaf was made with our own brown honey braggart.

Remove the oven dish carefully from the machine, and always allow it to stand for a few-minutes. Using gloves, carefully shake the inverted container, and the loaf should slide out.

On this point when washing make sure that every bit of dough is cleansed from the baking-tin, otherwise the loaf will stick and be difficult to remove.

Make sure the paddle has come out, and is not still embedded in the loaf. If so remove it immediately; I use a hooked crochet-stick.

Be very careful not to scratch either the baking-dish or the paddle; no sharp instruments.

If the loaf sinks in the middle, try adding a little less liquid; it will not affect the rich yeasted-beer bread flavour, but doesn't please the eye so much.

For those who love to get their fingers sticky and knead the dough this Epicurious yeasted beer bread recipe should work fine. Two-hours of hard labour as against five to ten minutes, and I remain unconvinced that nutritionally it is any better.

It is good exercise for the arms and shoulders for those who have the patience and time on their hands. Using a conventional oven requires a lot more electricity.

Why is whole grain better?

Yeasted beer bread

Yeasted beer bread is no more difficult to make than any other loaf; we use only 100% wholemeal. It means having your own mill, but the flour is then a quarter of the cost of the best commercial flour you can find.

Your own mill is a big investment but it soon pays itself off; mine is 30-years old and still going strong every single day.

100pc wholemeal-flour in my hands.

Owning this baby means I can bake the best-bread in the world for less than half a dollar every day.

  1. Sourdough Bread Made from Wheat and Nontoxic Flours and Started with Selected Lactobacilli Is Tolerated in Celiac Sprue Patients
  2. Quantitation of the immunodominant 33-mer peptide from α-gliadin in wheat flours. Web:


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