Bread and Beer, Easy Peasy Like That

September 27, 2015

Happy Sunday dear friends!

I hope you are all doing well and that you have been enjoying the last days (at the Oktoberfest if you are in Munich) and the beginning of fall.

So today’s post will be a short and sweet one because not only the week was busy but also the weekend. I’ve been working til past 11 PM these last days, but I wanted to not skip today’s post. So here goes and easy, probably the easiest bread you’ve ever made, recipe. No mixers, no need for kneading, no need for letting the bread rest to rise. Bread making can be so intimidating! Those days are now over…

As with all breads, I suggest you to let it cool completely before eating. Usually bread is not fully cooked when the cooking time in the oven is done. Weird no? If you want to know a bit of the science behind it, you can read some fun facts here.

I had it with some red pepper and peach soup, and they were both yummy!

Buon appetito!



Easy Peasy Bread with Beer
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Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Prep Time
5 min
Cook Time
45 min
Total Time
50 min
  1. 450 g flour (I used 300 g spelt and 150 g whole wheat)
  2. 330 ml beer
  3. 60 ml maple syrup
  4. 4 1/2 tsp baking powder
  5. 10 g nutritional yeast
  6. 1 tsp paprika
  7. 1/2 tsp salt
  1. Preheat the oven to 180C. Grease a rectangular loaf pan with coconut oil or other oil of choice.
  2. Add all the dry ingredients to a mixing bowl. Pour in the beer and the maple syrup and stir with a mixing spoon until just combined. Pour the mixture into the loaf pan. Bake for 45-55 minutes (depending on your oven) or until the top of the bread is slightly golden.
  3. Allow to cool for at least half an hour before serving.
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