Beer Rye Bread (Quick and Easy)

Wendy Rusch


A dense bread, as a good rye should be, with a little more than a hint of beer. If you love rye bread and you like beer...I know you'll like this one. And Bonus! it's quick and easy. :o)

I found this in an old church cookbook, switched up a few things and re wrote the directions to be more understanding in todays world. :o)


★★★★★ 1 vote
15 Min
30 Min


2 pkg
yeast or 1 1/2 tablespoons
1/4 c
warm water, 115 degrees approx
2 Tbsp
2 Tbsp
3/4 c
1 1/4 c
rye flour
2 1/4 c
ap or bread flour
1 tsp
sea salt
1 tsp
garlic powder
1 tsp
caraway seeds, optional


1In large mixing bowl, add yeast and warm water, stir and allow to foam, 10 minutes. While yeast is working, in a small saucepan, add butter, honey, beer and heat until butter is melted. Remove from heat, allow to cool to 105-120 degrees, then add to yeast mixture.
2Add rye flour, AP flour, salt, garlic and caraway seeds, if desired. Mix well and knead with dough hook 4-5 minutes, adding 1/4 c flour as needed to make a soft but firm dough. It will completely pull away from the sides of the bowl forming a ball.
3Form dough into a round disk shape and place into a greased 8" round pan. Or as I did, you can place into a greased loaf pan. Cover with plastic wrap then a towel and allow to rise in warm place until doubled, about 45 minutes. Preheat oven to 375 and bake 30 minutes, or when thermometer reads 165-175. Brush top with melted butter if desired. Cool on racks 10 minutes then remove from pan to racks
4***This bread only rises once in the pans.

***I made a double batch as to use up the full bottle of beer. (hence the 2 loaves in the photo)

***I used an amber beer, but any beer should work

About this Recipe

Course/Dish: Savory Breads, Other Breads
Main Ingredient: Alcohol
Regional Style: American