Whole Wheat Garlic & Herb Beer Bread
I think that beer bread will forever be one of my favorite sides to prepare. It’s quick (less than 10 minutes to prep), it calls for ingredients I pretty much always have on hand, it makes your home smell heavenly, and…let’s face it…it makes delicious use of a bottle of beer. What’s not to love?
One of my recent spins on my favorite honey beer bread recipe is this easy whole wheat garlic and herb beer bread. Made with white whole wheat flour (my favorite), it is a step healthier than the traditional all-purpose flour version. Then with the addition of lots of minced garlic and bunches of herbs (you can use dried or fresh), this turns into an Italian-y bread packed with flavor and goodness. It’s perfect as a side dish, as toast, as bread for a sandwich, or just to be enjoyed plain right out of the oven.
I’ll say cheers to that!
Whole Wheat Garlic Herb Beer Bread
- 3 cups white whole wheat flour
- 4 cloves garlic, minced
- 3 Tbsp. sugar
- 1 Tbsp. baking powder
- 1 tsp. salt
- 1 tsp. dried rosemary
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1 bottle (12 ounces) beer
- 4 Tbsp. (half stick) butter, melted
Preheat the oven to 350 degrees F. Grease a 9x5x3-inch loaf pan.
In a medium bowl, whisk together the flour, garlic, sugar, baking powder, salt, rosemary, thyme and oregano. Gently stir the beer into the dry ingredients until just mixed.
Pour half the melted butter into the loaf pan, using a spoon to be sure that it evenly coats the bottom of the pan. Then transfer the bread batter to the pan and use a spoon to spread it out even. Pour the rest of the butter on top of the batter, using a pastry brush or spoon to spread it around evenly on top.
Bake for 50 to 60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean. Serve immediately.