Buckwheat Beer Bread

Buckwheat Beer Bread

Share it on your social network:

Or you can just copy and share this url


1 cup Buckwheat Flour
2 cups All-Purpose, Unbleached Flour
1 Tablespoon Kosher Salt
1 Tablespoon Sugar
1 Tablespoon Baking Powder
14 ounces Beer
0.25 cup Flax Seeds
0.25 cup Sunflower Seeds
1 Tablespoon Pumpkin Seeds
1 Egg
2 Tablespoons Water

Buckwheat Beer Bread

The easiest bread recipe, ever!

  • 1 hour
  • Easy




Baking bread can be easy as 1-2-3, if you use beer!

In this recipe, beer takes the place of yeast.

Yeast is what helps bread dough to rise and creates gluten but that process can take hours and hard work kneading.

Using beer completely skips this step.

You can use any kind of flour and any kind of beer.

To boost the nutritional value and add more of a nutty flavor, I like using buckwheat flour and a dark beer.

The darker the beer, the more present the beer flavor will be. I have made this recipe with a pale ale, apple flavored beer, and guinness beer.

The apple pairs well with whole wheat flour and the buckwheat marries well with guinness.

Have fun mixing and matching, as long as the beer to flour ratio is the same, it will work out every time!

About the seeds: I prefer a bit of texture and the nutritional value the seeds add.

Adding seeds is optional but recommended. You can use any seeds you like! Other options include sesame seeds, poppy seeds, millet or even chia. Oats are also commonly used in bread.



Mix Dry Ingredients

First, preheat the oven to 425F.

While the oven preheats, get a large bowl and add the buckwheat flour, all-purpose flour, salt, sugar, and baking powder. Mix with a whisk to combine. If you wish to add seeds to your bread, add them now and mix to combine.


Add The Beer

Add 14 ounces of beer (about 1 and a half bottles) to the dry ingredients and mix with a spatula or spoon until well combined.

Next, add the bread batter to a greased loaf pan.

In a small bowl, mix 1 egg and 2 tbsp of water to create an egg wash.

With a pastry brush, brush the egg wash onto the top of the bread batter then top with more seeds, if desired.


Bake the Bread

Bake the bread at 425F for 45 minutes, then allow to cool in the loaf pan for at least 20 minutes before removing from the loaf pan.

Bread can be stored in a paper or plastic bag on the counter for up to 4 days.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

Black Bean Stuffed Sweet Potato
Overnight Oats
Black Bean Stuffed Sweet Potato
Overnight Oats

3 Comments Hide Comments

I made this yesterday and couldn’t stop eating it. Truly the best bread I’ve ever tasted. Needless to say I have another loaf in the oven now. ?? I used Coconut sugar, added Chia seeds and Flaxseed powder. Delicious!!!

Add Your Comment