Fancy making an easy no yeast and no knead bread? Try this sundried tomato & oregano beer bread. It's a tasty rustic bread with a good crust. Perfect to serve with soup or stew.

Easy No Knead Sundried Tomato & Oregano Beer Bread

In winter, I like to bake a quick beer bread to serve with my homemade soup.

My latest no-yeast loaf is this easy no-knead sundried tomato and oregano bread.

It's a crusty, rustic loaf that slices well and is perfect for dunking in soup or serving with a hearty, warming stew.

In a couple of minutes you have an simple dough, which is baked in a lined loaf tin, while you start gathering your ingredients to make your soup.

It's like magic!

I always think it's magical or alchemy when making this beer bread, as it's so quick and easy to make.

It seems crazy that all you do is fold wet ingredients into the dry ingredients in a mixing bowl.

No waiting for yeast to activate, no kneading, and no leaving to rise.

Just mix the ingredients and bake in a loaf tin and you have a crusty loaf of bread.

Truly extraordinary!

Especially if you have ever made a loaf of bread the traditional way and know the time and effort it takes.

What you need to make sundried tomato bread

Here are the simple ingredients you need to make this homemade bread flavoured with sun-dried tomatoes and oregano.

• Plain white flour - all-purpose flour (you don't need bread flour for quick breads like this)
• Baking powder - for rise
• Brown sugar - or demerara sugar (you could use caster sugar)
• Dried oregano
• Fresh basil - optional
• Salt
• Sundried tomato paste 
• Sundried tomatoes - patted dry with kitchen roll (kitchen paper) to remove excess oil
• Black olives - pitted and sliced (optional)
• Beer

The full printable recipe is at the bottom of this page after the visual guide (step-by-step photos). Keep reading, scroll down or use the 'jump to recipe' button at the top of the page.

Can you use lager instead of beer to make beer bread?

Beer bread can be made with lager, beer or stout.

Most beer no longer has enough yeast in it to help the rise when making bread (although some craft beers have a higher quantity of yeast in the final beer) so it's really just added as a liquid with the added benefits of a malty, yeasty flavour and carbonation in the bubbles.

The stronger the beer the stronger the flavour, so lager will make a lighter flavoured bread allowing any other flavours you add to stand out.

I usually buy a cheap bottle or can of lager when making beer bread, but use what you have.

Troubleshooting tips for making the best beer bread

Here are a few tips for getting the best results when making beer bread.

1. Don't overbeat the dough - just fold the wet ingredients into the dry ingredients until the flour is just mixed in, and don't worry about small areas of flour showing. If you overmix the bread, it won't be light; it will be dense.
2. Once mixed, spoon the dough into the lined (or buttered) loaf tin right away - and put it straight into your preheated oven. You want the rise to happen in the oven, not on your countertop. Leaving it out too long could lead to a lack of rise.
3. Don't use stout or Guinness - if you want a light-flavoured bread, as they can have a strong, bitter flavour. Instead, use a light beer or lager.
4. Once the loaf is out of the oven, remove it from the tin and check the base of the loaf; it should be crisp and make a hollow sound  - if you knock it with your knuckles. If it isn't, pop it back in the oven for 10 minutes or so without the tin, you can place it on the oven shelf on its side or upside down to give the base a chance to crisp up.
5. Leave it to cool before slicing - for a good, clean slice. While hot, it can crumble when you slice it, so resist the temptation.

I hope those tips help you achieve the perfect loaf of bread.

For more options, try my pesto and garlic beer bread, onion beer bread, wholemeal beer bread or this cheese and chive beer bread. 

They all use the same simple technique for making a quick rustic loaf.

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Also, join my Facebook group Living on the Veg. 

It's a very friendly community with lots of recipes and chat. I'm in there every day chatting with group members, many of whom have become friends over the years.

Remember and say hi. I'm always happy to chat and answer questions.

Oh, and don't forget to sign up for my daily recipe. One easy recipe sent to your inbox every morning for inspiration.

How to make this easy no-knead sundried tomato and oregano beer bread

A step-by-step photo guide followed by a full printable recipe. 

Step 1

• Preheat the oven and line a 2 lb / 32 oz loaf tin (approx 23 cm x 13 cm x 7 cm or 9 inches x 5 inches x 3 inches).
• In a large mixing bowl add the flour, dried herbs & other flavourings, baking powder, sugar and salt and mix until well combined.

Step 2

• Add the sliced olives and toss them into the flour mixture; this will stop them from sinking to the bottom of the bread when baked.
• Next, add the fresh basil if adding and the sundried tomatoes (which have been patted dry).

Step 3

• Mix the tomatoes into the flour mixture.
• In another bowl, add the sundried tomato paste and a good splosh of the beer and mix; this will help it mix in more easily.
• Pour into the flour mix.

Step 4

• Pour in the beer or lager and fold it into the dry mixture until just combined with a silicone spatula or wooden spoon (I recommend a rubber spatula for removing all traces of the dough). You will now have a bread dough.
• Scrape into your lined loaf tin.

Step 5

• Sprinkle the top of the loaf with a little flour before baking until crisp and baked through.
• Leave to cool on a wire rack, then slice and enjoy!

beer bread, no knead bread, no yeast bread, quick bread, sundried tomato bread, rustic bread

Baking, Bread

British

Yield: 10 thick slices

Author: Jacqueline Meldrum

Easy No Knead Sundried Tomato & Oregano Beer Bread

Fancy making an easy no yeast and no knead bread? Try this sundried tomato & oregano beer bread. It's a tasty rustic bread with a good crust. Perfect to serve with soup or stew.

Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour

Ingredients

• 425g (3½ cups, loosely filled) plain flour (all purpose flour)
• 1½ teaspoons baking powder
• 1 tablespoon brown sugar
• 1 tablespoon dried oregano
• 1 teaspoon garlic powder (or garlic granules, fresh garlic would work too)
• 1 teaspoon salt
• 60g (½ cup) black olives, sliced (optional)
• 60g (8 pieces) sundried tomatoes, drained, patted dry and chopped into pieces
• 1 handful fresh basil leaves (optional)
• 2 tablespoons sundried tomato paste
• 330ml (just over 11 oz) beer or lager

Instructions

1. Preheat the oven to 190c / 170c fan / 375f / gas mark 5 and line a 2 lb loaf tin (see notes for sizes).
2. In a large mixing bowl, add the flour, dried oregano & garlic, baking powder, sugar and salt and mix until well combined.
3. Add the sliced olives and toss them into the flour mixture; this will stop them from sinking to the bottom of the bread when baked.
4. Next, add the fresh basil if adding and the sundried tomatoes (which have been patted dry). Mix the tomatoes into the flour mixture.
5. In another bowl, add the sundried tomato paste and a good splosh of the beer and mix; this will help it mix in more easily. Pour into the flour mixing bowl.
6. Pour in the beer or lager and fold it into the dry mixture until just combined.
7. Scrape your dough into your lined loaf tin and sprinkle the top of the loaf with a little flour.
8. Bake for 50 - 55 minutes until crisp and the base should be crisp too. Tapping it should create a hollow sound. If not, pop it back in without the tin on it's side or upside down to crisp up the base for 10 minutes or so (ovens vary so much).
9. Leave to cool on a wire rack, then slice and enjoy!

Notes

• A  2 lb / 32 oz loaf tin is approx 23 cm x 13 cm x 7 cm or 9 inches x 5 inches x 3 inches). Yours may be a little bigger or a little smaller, as they vary. I have 3 that are all slightly different.
• Don't overmix the dough as it will make the loaf tough.
• Beer bread is best on the day it is baked, but good toasted on day 2 and 3.

Nutrition Facts

Calories

208

Fat (grams)

2 g

Sat. Fat (grams)

0 g

Carbs (grams)

39 g

Fiber (grams)

2 g

Net carbs

37 g

Sugar (grams)

4 g

Protein (grams)

6 g

Sodium (milligrams)

456 mg

Cholesterol (grams)

0 mg

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