My mom’s honey whole wheat beer bread

Honey whole wheat beer bread

This is one of my favorite bread recipes.

I don’t make bread often (pretty much only if other people will be eating it), and don’t have a huge repertoire for baking generally, but this is a standout among them.

It’s complex, rich, and nutty, and is pleasantly dense in that whole wheat kind of way.  I mean, look at that picture.  This ain’t no Wonder Bread.

♫ Suggested listening: breakin’ bread (with your mama). ♫

Click to listen: The J.B.’s – “Breakin’ Bread”

Like many people who actually know how to bake, my mom’s ingredients/instructions are a bit spare.  Here’s an approximation.


  • 4-5 cups whole wheat flour
  • 2 envelopes rapid rise yeast
  • 1/2 cup honey
  • 1 tablespoon molasses (I had no molasses on hand and just used extra honey)
  • 12 oz (1 bottle) beer (don’t ask me what kind I used.  I’m embarrassed.)
  • 1 teaspoon salt


Heat together until warm: beer, honey, and molasses if you’ve got it.

Proof the yeast in 1/4 cup water and 1/2 teaspoon sugar

When the yeast is done proofing (see the link for details), add it to the honey/beer mixture.

Add flour gradually along with salt (don’t add too much flour, she says.  What does this mean?  I suppose it’s a matter of intuition) while mixing thoroughly.

Once mixed, pour into a greased loaf pan and allow it to rise for about an hour.

Bake at 400 degrees for about 22 minutes.

Be ready with some friends, a knife, and some butter or your favorite butter substitute.  Mmm.

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