Quick Beer Bread


Traditional rye bread flavors combined with beer.





1 loaf

Prep Time

20 minutes

Rise Time

45 minutes

Bake Time

25 to 30 minutes


  • 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


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). 

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.

Stir in remaining flour mixture and enough additional all-purpose flour to make a soft dough. 

Knead on a lightly floured surface until smooth, about 4 to 6 minutes.

Shape dough into a ball; place in greased 8-inch round pan, turning to grease top.  Flatten dough to fit pan.  

Cover; let rise in a warm, draft-free place about 45 minutes or until doubled in size.

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.