Saltgrass Steakhouse Shiner Bock Beer Bread

By Stephanie Manley Updated 07/8/26

4.93 from 13 votes

If you’ve ever reached for the warm, round loaf at Saltgrass Steakhouse before your steak arrived, you know the bread might be the best part of the meal. This copycat recipe recreates the same honey-sweetened whole-wheat loaf, mixed with real Shiner Bock beer for a malty, faintly sweet flavor you can’t get from a boxed mix. Baking it yourself means a warm, tender crumb and a rustic golden crust anytime you want it, not just on steak night. It’s a simple yeast bread recipe, perfect for Sunday dinners, potlucks, or whenever you want something homemade with butter.

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Two loaves of beer bread with soft butter

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This Saltgrass copycat bread starts with a simple yeast dough built from whole wheat and all-purpose flour, sweetened lightly with honey, and mixed with flat Shiner Bock beer instead of plain water. The beer adds a malty backbone that a standard sandwich bread doesn’t have, while the honey keeps the crumb tender instead of dense. It bakes into four small round loaves, each scored across the top the way you’d see them arrive at the table in the restaurant.

Shiner Bock comes from the Spoetzl Brewery in Shiner, Texas, a small brewery that has been making beer for over a hundred years. It’s a dark amber bock with a smooth finish and less bitterness than most bocks, which is part of why it works so well when baked into bread rather than just poured into a glass.

Saltgrass Steakhouse is a Texas-based steakhouse chain known for its steaks, but plenty of regulars will tell you the warm bread that arrives before dinner is just as memorable. This recipe brings that same loaf into your own kitchen.

Why this recipe works

The warm water and honey give the yeast something to feed on right away, so it proofs quickly and reliably. Blending whole wheat flour with all-purpose flour keeps the loaf hearty without making it dense or heavy. The flat Shiner Bock beer contributes malt sugars and fermentation flavors that plain water can’t replicate, and because it’s flat, it won’t interfere with how the dough rises. Scoring the tops before the final rise lets steam escape in a controlled way, which is what gives the loaves their rustic, cracked-open crust.

Ingredients

Here’s what you need to make this Saltgrass bread recipe:

Dry active yeast – Leavens the dough so the loaves rise light instead of dense.
Warm water – Dissolves and activates the yeast at the start of the recipe.
Honey – Feeds the yeast and adds a light sweetness that balances the beer’s malt flavor. Whole wheat flour – Gives the bread its hearty texture and nutty flavor.
All-purpose flour – Lightens the crumb so the loaf isn’t too dense.
Salt – Enhances flavor and helps regulate the yeast’s fermentation.
Vegetable oil – Adds moisture for a tender crumb.
Shiner Bock beer – Contributes the malty, slightly sweet depth of flavor that defines this bread.

Ingredient Notes

Let the Shiner Bock go flat before mixing. Pour it into a glass and let it sit uncovered for about thirty minutes so the carbonation doesn’t work against the yeast.
If you keep yeast in the fridge or freezer, let it come to room temperature before using it.
No Shiner Bock on hand? Use another dark or amber beer. Very light lagers won’t add much flavor to the finished loaf.

all-purpose flour, whole wheat flour- oil, salt, sugar, and beer

How to Make Saltgrass Bread

In a large mixing bowl, dissolve yeast with warm water then add honey and stir.
Mix in wheat flour, salt, and all-purpose flour.
Stir in oil and slowly add flat beer. Mix all the ingredients together.
Place dough on a floured service and kneed for 10 to 15 minutes. Add flour if the dough sticks to your hand while kneading.
Place dough in a lightly oiled bowl and cover with plastic until it doubles in size.
Allow dough to rise at room temperature.
When the dough has doubled, punch in the middle and let rest for 5 minutes.
Divide into four equal parts and shape into round loaves.
Place loaves on a lightly oiled cookie sheet. Score twice on top of each loaf with a knife.
Cover loosely with plastic wrap until the loaves have doubled in size.
Bake at 350 degrees for about 30 minutes.
Serve warm with homemade Saltgrass butter.

Tips on Making Saltgrass Steakhouse Shiner Bock Beer Bread

Working with yeast. Lots of cooks store yeast in the fridge or freezer to prolong its freshness. If you use this trick, make sure to let the yeast come to room temperature before using it in the recipe. For the best results, try to use a thermometer to gauge the water temperature. You are looking for somewhere around 110 degrees. For those who don’t have a thermometer handy, the water should be warm to the touch but not too hot.
Working with flour. New bakers can easily add too much flour to combat the stickiness of the dough. You should expect some dough to stick to your hands at first. After a good 10 to 15 minutes of kneading, the bread dough should become smooth and less sticky. If the dough is exceeding wet, you can add flour a half a tablespoon at a time.
Don’t overwork the dough. Kneading too much can lead to off-tasting bread. Once the bread dough doesn’t stick to your hands and feels a bit spongy, stop.

two loaves of warm beer bread and butter

Try These Great Homemade Bread Recipes

After you try this easy beer bread recipe with yeast, you probably will want to explore other bread recipes. Check out these favorites:

Favorite Steakhouse Recipes

Be sure to check out more of my easy homemade bread recipes and the best steakhouse restaurant copycat recipes.

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