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
Making beer bread
We start by preparing a 9×5 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
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)
- 1/4 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.
