Herbed Beer Bread

Since Spring is slowly making its return to Oregon, I decided to find a recipe that plays on a mix of cold and warm weather flavors.  The King Arthur Flour Baker’s Companion had a recipe for an herbed beer bread, so I settled on the earthy flavors of a brown ale to use alongside the recipe’s parsley, sage, rosemary and thyme (yeah, I definitely started humming Scarborough Fair throughout this entire process).

The result was a quick and easy bread (less than an hour from start to finish!) that tasted great and left the kitchen smelling absolutely wonderful.  The brown ale was a reminder of colder months sitting by the fire and catching up on Netflix, whereas the herb blend had me completely reminiscing of walking through my mom’s herb garden on warm, sunny Virginia days.

Here’s the recipe from the King, followed by a step-by-step photo guide of how I carried it out.


  • 2 cups (8 and 1/2 ounces) unbleached all-purpose flour
  • 1/2 cup (2 and 5/8 ounces) whole wheat flour
  • 1/2 cup (2 and 7/8 ounces) semolina
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons (1 ounce) sugar
  • 1 12-ounce bottle of beer
  • 3 tablespoons (1 ounce) vegetable oil
  • 3/4 cup (3 and 1/2 ounces) hulled sunflower seeds
  • 1 teaspoon each: dried parsley, sage, rosemary, and thyme



Preheat the oven to 350 degrees Fahrenheit and grease a 9×5-inch loaf pan.

In a large bowl, mix together the flours, baking powder, salt, and sugar.  Add the beer and oil and stir until the batter is evenly moistened.  Stir in the sunflower seeds and herbs, then pour the batter into the prepared loaf pan.  Bake the bread for 45 minutes, until a tester inserted in the center comes out clean.  Remove it from the oven and cool it in the pan for 15 minutes on a rack.  Run a dull knife around the edge of the bread and turn it out of the pan to finish cooling.

Sounds pretty simple, right?

The first step was to preheat the oven to 350 degrees Fahrenheit.  I then took my 9×5-inch loaf pan and sprayed it with nonstick baking spray.

Next, I dumped the all-purpose flour, whole wheat flour, semolina, baking powder, salt, and sugar into the bowl of my Kitchen-Aid mixer.


I then whisked them together, which looked like this:


Next, I added in the beer and oil, and mixed it until I got a nice batter:


I then dumped in the herbs and sunflower seeds.


Next, I took that batter and poured it into the loaf pan:


I then popped the pan in the preheated oven and baked it for 45 minutes.  Once the timer went off, I took the pan out of the oven and set it on a wire rack to let the bread cool in the pan for 15 minutes.


I then ran a butter knife around the edge of the bread, inverted the pan, and popped the loaf out.  I set the loaf back on the cooling rack for about an hour before slicing it.


Here’s a reminder of how it looked all sliced up:


This bread was excellent, especially after toasting it and spreading on some butter!  If you’re looking for quick and easy bread with a great taste and beautiful aroma, give this one a shot!

Thanks for reading and, as always, happy baking!