Quick Beer Bread

Traditional rye bread flavors combined with beer.

Quick Beer Bread


1 loaf 1 loaf

Prep Time

0:20 0:20

Bake Time

25 to 30 minutes 25 to 30 minutes

Rise Time

45 minutes 45 minutes

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  • 2-1/4 to 2-3/4 cups all-purpose flour
  • 1-1/4 cups rye flour
  • 3/4 cup beer
  • 1/2 cup water
  • 2 tablespoons honey
  • 1 tablespoon butter OR margarine
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry Yeast
  • 2 teaspoons salt
  • 1 teaspoon caraway seed
  • 1/2 teaspoon garlic powder


  1. Mix 1-1/2 cups all-purpose flour and rye flour, set aside. Heat beer, water, honey and butter until warm (100° to 110°F).
  2. Combine warm beer mixture, yeast, salt, caraway seed, garlic powder and 1-1/2 cups of flour mixture in a large bowl. Beat until smooth.
  3. Stir in remaining flour mixture and enough additional all-purpose flour to make a soft dough.
  4. Knead on a lightly floured surface until smooth, about 4 to 6 minutes.
  5. Shape dough into a ball; place in greased 8-inch round pan, turning to grease top. Flatten dough to fit pan.
  6. Cover; let rise in a warm, draft-free place about 45 minutes or until doubled in size.
  7. Bake at 375°F for 25 to 30 minutes or until done. Remove from pan. Brush with additional melted butter, if desired. Cool on rack.

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