Sourdough Beer Bread Recipe

A loaf of sourdough beer bread cut with two slices with a tab of butter on each sitting on a wire rack

Made with 7 simple ingredients, sourdough beer bread is packed with flavor! Use your favorite beer to add those same flavor notes in your bread, along with the classic tang of sourdough.

Course Breads

Cuisine German

Keyword beer bread, quick bread, sourdough, sourdough beer bread, sourdough bread

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 186kcal

Author Lisa Bass

Ingredients

3 cups all-purpose flour 450 grams
2 teaspoons baking powder 10 grams
1 teaspoon salt 5 1/2 grams
1/4 cup granulated sugar 55 grams
12 ounces beer
1/2 cup sourdough discard 142 grams
1/4 cup melted unsalted butter divided (56 grams)

Instructions

Preheat the oven to 375°F. Lightly grease a 9" x 5" loaf pan.
Combine flour, baking powder, salt, sugar, beer, sourdough discard, and 3 tablespoons of butter gently. Don’t overwork the gluten as this is a quick bread. A few clumps are ok.
Pour batter into prepared loaf pan.
Drizzle the remaining 1 tablespoon of melted butter on top.
Bake at 375°F for 45-50 minutes or until baked through.

Notes

Longer fermentation version:

For more fermentation health benefits, combine 3 tablespoons of melted butter, flour, sourdough starter and beer and allow to ferment at room temperate for up to 8 hours at room temp.
Add the baking powder, sugar and salt. Adding in the last few ingredients will require you to use your hands. I incorporate mine with some gentle coil folds. My goal is to not develop the gluten too much.
Bake at 375°F for 45-50 minutes.

The longest I have tested this recipe is 6 hours for the long fermentation. It turns out a little more bread-like because the gluten has a chance to autolyse and relax, but it is still delicious, and you get the benefits of having the flour more fermented.

Nutrition