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honey rye beer bread with honey drizzled on it
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5 from 7 votes

Rye and Honey Beer Bread

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.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Side Dish
Cuisine: American
Servings: 8 slices
Calories: 204kcal


  • 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)


  • 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.


1. this recipe also works well without the rye flour; simply replace with a cup of all purpose flour
2. I recommend a honey brown ale, but 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.
3. honey may be replaced with brown sugar
After cooling completely, wrap loaf in plastic or place in a meal prep container and store in the fridge for up to 4 days.
This is a great recipe to double up on and freeze the second loaf.


Serving: 1slice | Calories: 204kcal | Carbohydrates: 42g | Protein: 4g | Fat: 1g | Cholesterol: 3mg | Sodium: 305mg | Potassium: 212mg | Fiber: 2g | Sugar: 8g | Vitamin A: 45IU | Calcium: 62mg | Iron: 1.9mg