German Beer Bread

This German beer bread with yeast can be made with a combination of rye and wheat flour or only wheat (all-purpose) flour. Two distinctly different tasting breads will result. You can shape the dough into rolls or a loaf - your choice.

Beer Bread Recipe with Yeast

The principal reason to use beer in a yeasted dough is extra flavor. With yeast as an ingredient the effervescence of beer is not needed as a leavening agent such as is the case with the category of quick breads like this one. The additional flavor the brew brings can steer the overall taste profile of the bread and therefore the beer should be selected with care. See our tips below.

Rye flour, so well-loved in Germany, is the typical choice in this recipe. It is mixed with some wheat flour to facilitate the workings of the yeast because rye is notorious for its the lack of gluten-forming protein. We give you suggestions on how to skew the rye to wheat ratio or make the bread entirely with all-purpose flour for a more spectacular rise (but a different flavor profile).

Finally, the original German rye beer bread uses both a bit of vinegar and caraway seed as flavorings. The former adds a hint of sourness, similar to that of sourdough bread and the latter is a classic in German baking. We explain more below.   

You Will Need

Rye flour and all-purpose flour. No other country holds rye in such high esteem as Germany and the flour made from it has historically been used in a variety of baking recipes. That being said, breads containing only rye flour are almost never baked. Not only is the taste too strong for many people but if made with only rye flour the bread is extremely dense and chewy. Rye has very little gluten-forming proteins and wheat is necessary to achieve a decent rise for the dough.

Yeast. Use active dry yeast and make a starter (see step-by-step below).

Beer. See the notes below. 

Vinegar. White wine vinegar is often used in baking to help rye doughs rise better. The acetic acid in vinegar increases the acidity of the dough and facilitates the chemical reactions responsible for bread to rise. It also gives the bread a slightly tart, sourdough like taste. 

Oil. Use vegetable, sunflower or olive oil. This beer bread does not rely on melted butter and is moister. 

Sugar and salt. The sugar will be used in the yeast starter and the salt flavors the bread. 

Caraway seed. A classic German spice especially suitable for baking with rye.

NOTE: Because you will not be making a quick beer bread batter you do not need baking powder or a loaf pan to shape the bread in.

Best Beer Style to Use

The top choice for this beer bread is Munich helles. It is a Bavarian light lager that was created as a rival to the original Czech pilsner back when light kilning was first used in lager brewing. It is widely available in the US as import (see picture) and locally brewed craft versions. 

The reason it works so well is that it is only lightly hopped with Noble hops varieties (aromatic but not too bitter) which leaves the beer mildly sweet. It also has bready notes from the lightly kilned malt of the grain bill. 

You can also use Czech pilsner or American craft lagers that are modeled after helles and are not agressivley hopped with high alpha American hops. 

To Rye (Flour) or Not to Rye?

Before you decide whether you want to pursue the original mostly rye flour recipe or if you'd rather stray from it and use only wheat flour consider your preferences for flavor and texture. 

• Rye plus wheat. As seen above, when using mostly rye flour the resulting texture is dense and chewy, just like traditional sourdough rye bread. The flavor is also somewhat similar - earthy and with sour undertones from the vinegar. 
• Only wheat. If you prefer a classic bready, yeasty flavor enhanced by the wonderful notes of the beer, then by all means skip the rye. You can even skip the ground caraway seed to be able to smell and taste more of the yeast and the beer flavors. Definitely omit the vinegar.

Step-by-Step Workflow Instructions

Make a starter. It is worth it to make a starter for the bread dough - simply warm up some of the beer (room temperature to lukewarm) and mix it with the yeast, sugar and a bit of wheat flour. Use the large bowl of a stand mixer. 

Mix the dough. Before you make the dough, grind half the caraway seed very fine. Along with the remaining flour, salt and cooking oil add them to the starter. Next add the remaining beer, water and vinegar and mix. 

Knead, rest, shape, rest. Knead the mixture with the dough hook or vigourously by hand over a floured surface. Shape into a ball, cover and let rise until almost doubled in size. Turn it out onto a floured surface, knead for a couple of minutes and shape into rolls or loaves or a combination. Let the shaped dough rest again until it rises.

Bake. After the second rest (less noticeable rise if using rye flour) brush with water, sprinkle with caraway seeds and bake in a parchment paper lined sheet until golden. (Place a small heatproof bowl of water in the oven for moisture). 

NOTE: If using mostly rye flour or at least a small amount of it do not expect it to behave exactly like all-purpose wheat flour.

Place the baked rolls or loaf of bread onto a rack to cool down.

How to Store Yeasted Beer Bread 

This beer bread will keep for 3 to 4 days, or a bit longer if refrigerated. It is best when consumed on the day it was baked. 

To store it use a container that allows for some air circulation (such as a bread bin, cloth or paper bag). Do not keep it in a plastic bag to prevent mould from growing. 

Traditional Ways to Enjoy This German Beer Bread

When baked with rye, whether in loaf or rolls form this bread is excellent with traditional German Creamy Cod Stew, Beer Beef Goulash and Cabbage Stew with Smoked Sausage. While still warm it is delicious with a slathering of butter and/or leberwurst or accompanied by salami and cheese. 

A flavorful and crisp German lager such as the helles used to make it or a darker version such as dunkel or bock should be on the top of your list as the beverage of choice. 

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