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Walnut Beer Bread Recipe

Yields2 Servings

This bread recipe is highly nutritious with a savory secret -onions. It combines wheat flour with bread flour in a 50/50 blend and the walnuts add to the nutritional value. The beer also has nutritional value but make sure it’s flat and warmed to 110°F./43°C. when you add it to the bread pan. The recipe calls for walnut oil but you can substitute olive oil if you don’t happen to have any walnut oil on hand. The rosemary adds to the savory flavor as well. Make sure you don’t add the nuts until you hear the audible beep signaling that the kneading cycle is almost over, or add them to a fruit and nut hopper if your bread machine has one. This bread is great with soups, chili and stews and also makes a great accompaniment to steaks and chops.

 1.50 tsp salt
 0.50 cup sautéed onions
 1.50 tbsp molasses
 0.50 tsp chopped rosemary fresh or dried
 1 1/3 flat, warm beer (110°F./43°C.)
 3 tbsp walnut oil or you can substitute olive oil
 2 cups whole wheat flour
 2 cups bread flour
 2.50 tsp bread machine yeast or active dry yeast
 2/3 cup chopped walnuts

Add the ingredients to the bread pan in the order indicated in the recipe but don’t add the walnuts yet.


Select the Wheat bread setting for a 2-pound loaf and a dark crust.


When you hear the beep towards the end of the kneading cycle add the nuts unless you have an automatic fruit and nut hopper.


When done, let the bread rest for 10 minutes and then slice and serve.

Nutrition Facts

Servings 2