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beer bread

Pecan Beer Bread

Pecan Beer Bread is a dark beer bread recipe made with yeast.
Course Side Dish
Cuisine American
Keyword Pecan Beer Bread
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 16
Author Anna
Cost 5


  • 1 teaspoon  active dry yeast
  • 2 tablespoons warm water
  • 2 tablespoons  oil
  • 2 tablespoons honey
  • 1 cup bread flour plus more as needed up to 3 T.
  • 1 cup whole wheat flour
  • 1/2 teaspoon salt
  • 3/4 cup  Porter
  • 2/3 cup toasted and chopped pecans


  • Put the yeast and water in the bowl of a stand mixer and stir to dissolve yeast.  Let stand for about 5 minutes to proof, then and add oil, honey, 1 cup of the bread flour, 1 cup whole wheat flour and salt.  Mix well with a heavy duty scraper or spoon. Add the beer. At this point, dough should be very soft and sticky, but it might be dry, in which case you will not need extra flour..
  • Attach dough hook to stand mixer and begin to knead. If dough is very sticky and clings to the side of bowl, add remaining flour 1 tablespoon at a time until dough does not stick to the sides as it is kneaded. Continue letting the mixer knead the bread for about 5 minutes or until dough is smooth and elastic. You can also do this step by hand. When dough is smooth and elastic, place in a lightly oiled bowl, cover with plastic wrap and let rise in a warm place for an hour or until dough is about 1 1/2 times its size -- it will not rise to double its size.
  • Punch dough down and knead in pecans. Divide into two rounds and place rounds on a parchment lined baking sheet. Put in a warm place and let rise for another hour.
  • After an hour, preheat oven to 350 degrees F. If your dough rounds have risen outward and look a little flat but light, gently nudge the edges upwards toward the center to give them a more rounded shape (be careful not to punch down the risen dough) and quickly put them in the oven. The loaves will rise more as they bake.
  • Bake loaves at 350 degrees F. for 30-35 minutes.  Let cool before serving.