A quick bread that lives up to it's name, this honey rye beer bread can be in the oven in less than 15 minutes. Brown ale, rye flour and honey give this bread a rich flavor, perfect served alongside a hearty bowl of soup.
When it comes to quick breads, I tend to gravitate towards the sweeter varieties: lemon blueberry bread, healthy zucchini bread, and healthy pumpkin bread. This honey rye beer bread is definitely more savory, and goes perfectly with a soup or stew.
Crusty on the outside, but soft on the inside, this honey rye beer bread is such a simple recipe, especially if you don't have access to or time for yeast.
With seven simple ingredients, you can have it in the oven in just 15 minutes. And PS- your house is going to smell amazing!
Reasons you'll ♡ honey rye beer bread
- it's so simple to prepare: no stand mixer or waiting for your bread to rise
- you can have it in the oven in just 15 minutes
- it's crusty on the outside, and soft and tender on the inside
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Making beer bread
We start by preparing a 9x5 inch loaf pan by spraying with oil, and shaking flour around to coat. This step is essential in getting your bread out of the pan after baking, so don't skip it!
Next, we whisk together our wet and dry ingredients separately, then mix them together. The best thing about this recipe is that we don't need a stand mixer or even a hand mixer. Just use a spatula, and mix together until well combined.
Scrape the loaf into the prepared loaf pan, and brush the top with melted butter. This helps our loaf get nice and golden in the oven while it bakes.
Bake for around 45 minutes, until a toothpick comes out clean.
Recipe tips
- make sure you don't over-measure your flour: do not scoop, but instead spoon flour into the measuring cup, then level it with a knife
- if you don't have rye flour, it still works great with 100% all purpose or white whole wheat flour
- you can use any type of beer, including non-alcoholic beer. Darker beer will bring more intense flavor to this bread while light beers are more mild.
- honey may be replaced with brown sugar
- this is a great recipe to double up on and freeze the second loaf (see freezing directions below)
Storage and make ahead tips
This beer bread is best served fresh and warm, but you may prep it ahead and store in the fridge or freezer:
- fridge- wrap in plastic or store in a meal prep container for up to 4 days
- freezer- wrap in plastic wrap and store in a freezer bag or meal prep container for up to 3 months
- to serve- bread is best served warmed up or toasted, with butter
Wondering what to serve with this recipe?
- Smoky Slow Cooker Turkey Chili
- Sausage and White Bean Soup
- Spicy Slow Cooker Chickpea Chili
- Creamy Roasted Cauliflower Soup
- Hearty Lentil Soup
More savory baking projects
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Rye and Honey Beer Bread
Ingredients
- 2 cups all purpose flour (250 g)
- 1 cup rye flour (125 g; see note 1)
- 2 teaspoons baking powder
- 1 teaspoons salt
- 12 oz beer (355mL; see note 2)
- ¼ cup honey (see note 3)
- 1 tablespoon melted butter (14 g)
Instructions
- Pre-heat the oven to 350 F. Grease a standard sized loaf pan with spray oil and set aside.
- Combine all dry ingredients in a medium bowl.
- Gently whisk together the honey and beer in a separate medium bowl.
- Mix the wet ingredients into the dry ingredients until well combined.
- Scrape the dough into the prepared loaf pan.
- Brush the top with melted butter.
- Bake for 40-50 minutes, until a toothpick comes out cleanly {mine took 45 minutes}.
- Allow to cool for 10-15 minutes in the pan before serving.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Tips:
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Peter says
I just made this recipe using dark German beer and buckwheat honey I can't wait to try it
Scott says
Stumbled upon this recipe this morning. I used an amber ale. Turned out absolutely fabulous. Will definitely incorporate caraway seed the next time and will become a go to when I need to make a quick non yeast bread…..
Jasmine @ Sweet Peas & Saffron says
Hi Scott, amazing! Really glad you enjoyed it. Thanks so much for leaving a rating and review!
Lois says
I've only discovered beer bread and thought why not rye bread, and then I found your wonderful recipe. Can't wait to try it! Only one question. All the other beer bread recipes called for 2 cups of flour to 12 ounces beer. Yours is 3 cups of flour to the same amount of beer. Does it come out a heavy and dense bread?
Denise says
Hi Lois! This bread is definitely more dense than a yeast bread, but we didn't find it overly dense. If you give it a try, I welcome feedback 🙂
Lois says
I just discovered beer bread, and for a 12 ounce can of beer of beer, they all list 2 cups of flour. When I did your way, of 3 cups of flour, it was harder to mix and I had to add more beer. Good think I bought a large bottle. I found best was the whole larger bottle (500 ml) to your 3 cups of flour.
And don't forget to add caraway seeds! Really adds to the 'rye bread' flavor!
Denise Bustard says
Hi Lois! Thanks for reporting back. Love the caraway seeds idea! Yum 🙂
Michele says
Delicious and easy to prepare. I only had a lager on hand, but the flavor was still tasty and the house smelled amazing!
Denise says
So happy to hear this, Michele! I need to make a batch soon 🙂 Stay safe!
Shelby @ Go Eat and Repeat says
I love making my own bread. This is a really unique twist I haven't seen before!
Denise says
Thanks so much, Shelby! I don't make my own bread nearly often enough...so much better than the store bought stufF!
Ayngelina says
That looks beautiful, I love the turquoise plate.