Quick Sourdough Beer Bread
My quick sourdough beer bread can be whipped up in less than 1 hour! It's simple and made completely from-scratch. My husband and I love having it as a side with beef stew and our favorite soup recipes. Its quick-bread texture is dense, perfect for dipping. I hope this recipe replaces store-bought beer bread mixes in your home, like it has in ours!
Ingredients
- 1/2 cup sourdough discard (fed starter works too)
- 1 1/4 cup light beer (canned or bottled)(you can also use non-alcoholic beer)
- 2 Tbsp raw honey
- 4 Tbsp melted butter
- 3 cups all-purpose flour
- 2 tsp sea salt
- 1 tsp baking soda
Instructions
- Preheat oven to 375 degrees Fahrenheit. Butter and flour a metal loaf pan (approximately 9"x5") then turn it upside down to remove excess flour. Set aside.
- Add sourdough discard, beer, honey, and melted butter to a large mixing bowl. Whisk just until combined.
- Add in flour, salt, and baking soda (except baking soda if you're planning to do the optional ferment in the next step). Stir just until combined. Do not over-mix! It will be a thick dough that's sticky.
- OPTIONAL: If you’d like to long ferment the batter for more sourdough fermentation benefits, pause the recipe and let the bowl of dough sit in the fridge, covered, for 12-24 hours before continuing. When you're ready to continue stir in the baking soda and proceed.
- Use your hands or a spatula to move dough into prepared loaf pan and spread it out evenly.
- Bake at 375 degrees Fahrenheit for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Brush top with butter immediately after baking and let cool on a cooling rack, in the pan, for 10 minutes. After cooled, remove from pan and enjoy!
Video
Notes
Please see blog post for all kinds of helpful tips, storage information, and making ahead instructions for the freezer.
Note #1 - This is a quick bread which means it doesn't need to be kneaded or fermented before baking. Because of this the result is a denser bread like most beer breads.
Note #2 - After cooling or the next day, this bread can turn a little grey. This is from the baking soda reacting with air, it doesn't mean it's gone bad.
Note #3 - If you're like my husband and me and don't want to purchase an entire case of beer, you can find just 1 bottle or 1 can for this recipe. My husband gets our single bottle/can at Dollar General or a nearby gas station for this bread. You could also check your grocery store.
Did you make this recipe? – Please leave a comment below or share a photo on social media! If you share a photo be sure to tag me @plumbranchhome
Sourdough Baking Disclaimer – I regularly feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter even when I use discard. If you feed your starter differently, results may vary due to a different hydration which will cause a different consistency. No matter how you feed your starter just ensure it’s a thick consistency when you use it for my recipes even if you’re using discard.
A Note From Me – This recipe was developed from scratch by me, Molly LaFontaine, in my kitchen and tested many times to ensure success. My recipes here on Plum Branch Home are created with purpose and cherished in our own home. They’re developed with my own experiences, trial and error, and skills, NEVER AI (artificial intelligence).
Here at Plum Branch Home we’re serving God by loving our families and bringing them around the supper table one recipe at a time!
This recipe contains alcoholic beer, and while most of it bakes off, it's not guaranteed. Please use discretion when serving.