Kneading bread dough

Dorset Beer Bread

In Autumn, Blog, Seasonal Recipes by Luke StuartLeave a Comment

Have you ever tried to make Beer Bread? Try our recipe for Dorset Beer Bread, just one of the artisan breads we

make on our Bread at Bere Farm course.


  • 225g plain white flour
  • 2g salt
  • 225g wholemeal flour
  • 1 tsp clear honey
  • 24g baking powder
  • 350ml beer


  1. Pre heat oven 190˚c
  2. Sift the flours, baking powder and salt into a large bowl – return any bran left in the sieve.
  3. Stir in the honey and beer. Using a dough scraper mix to a heavy and soft dough.
  4. Place the dough in a greased 2lb loaf tin.
  5. Bake for approximately 1 hour. Test the centre of the bread using a skewer – the skewer should come out clean and hot.


If making in pairs, divide the dough in half and shape two freestanding loaves on one baking sheet. You will be able to almost halve the cooking time.

White Pepper’s Top Tip –
A lighter bread can be made using all plain white flour, 200ml milk and 150ml yoghurt.
You could also make this yoghurt bread savoury with herbs or sweet with sugar and chocolate.

Leave a Comment