Saltgrass Steakhouse Shiner Bock Beer Bread

Saltgrass Steakhouse Shiner Bock Beer Bread is served warm, with soft butter. Recreate this steakhouse beer bread at home, it’s so easy!

Two loaves of beer bread with soft butter

Salt Grass Steakhouse Shiner Bock Beer Bread

What could be better than a warm, freshly baked slice of bread smothered in butter? A warm, freshly baked slice of bread made with beer!

Saltgrass Bread is hearty with just a touch of sweetness and is the perfect accompaniment to any meal. Even if you are not someone who typically makes bread at home, give this one a shot. There is no need to feel intimidated. It is an easy beer bread recipe with yeast that is sure to become a family favorite!

About Shiner Bock Beer

Shiner beer is 100 percent Texan but draws on the rich traditions of centuries of beer making in Europe. For over one hundred years, long before the craft beer movement, this small brewery in Shiner, Texas, has been producing excellent brews.

Shiner Bock is one of the brewery’s best with its dark, amber color and smoothness, lacking much of the bitterness usually associated with other bocks. It is the perfect beer to enjoy any time, and its unique flavor adds a lot of complexity to this Saltgrass bread recipe that is impossible to duplicate.

Saltgrass Steakhouse – The Restaurant

In a state where grilling up the perfect steak borders on obsession, Saltgrass Steakhouse truly stands out. Customers may flood in for the multiple award-winning beef, yet, more than a few diners find themselves dreaming about the restaurant’s Shiner Bock Beer Bread.

The next time you are near a Saltgrass Steakhouse, remember to stop in for a great meal, but until then, whip up a loaf or two of their famous beer bread.


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

  • Shiner Bock Beer
  • Whole wheat flour
  • All-purpose flour
  • Yeast
  • Water
  • Honey
  • Oil
  • Salt
all-purpose flour, whole wheat flour- oil, salt, sugar, and beer

How to Make Saltgrass Bread

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

Saltgrass Steakhouse Shiner Bock Beer Bread

Make delicious homemade honey whole wheat bread with beer.
4.91 from 11 votes
Print Pin Rate Add to Collection
Course: Breads
Cuisine: American
Keyword: Shiner Bock Beer Bread
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 10
Calories: 261kcal


  • 2 teaspoons dry active yeast
  • 1/4 cup warm water 100 to 110°F
  • 1/4 cup honey
  • 2 1/2 cups whole wheat flour
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup vegetable oil
  • 1 1/2 cups Shiner Bock beer flat


  • In a large mixing bowl, dissolve the yeast in warm water, add the honey, and stir. Allow the yeast to proof for 10 minutes.
  • Add the wheat flour, all-purpose flour, and salt to the mixing bowl. Stir in the oil and slowly add the flat beer. Mix all the ingredients together.
  • Place the dough on a floured surface and knead for at least 10 to 15 minutes. If the dough sticks to your hands, add a little more flour. The finished dough will feel smooth and spongy and will not stick to your hands.
  • Place the dough in a lightly oiled bowl covered with plastic wrap. Leave the dough to rise at room temperature until it doubles in size. Do not place the dough in a draft or an overheated area.
  • When the dough has doubled in size, punch in the middle and let it rest for 5 minutes.
  • Divide the dough into 4 equal parts and shape each part into a round loaf. Place the loaves on a lightly oiled cookie sheet. Score the top of each loaf with a knife, making 2 cuts 2 inches apart and about 2 1/2 inches long. Cover loosely with plastic wrap until the loaves have doubled in size.
  • Preheat the oven to 350°F and bake the loaves for about 30 minutes.


This recipe is not suitable for a bread machine. 


Calories: 261kcal | Carbohydrates: 44g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Sodium: 120mg | Potassium: 149mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3IU | Vitamin C: 0.04mg | Calcium: 15mg | Iron: 2mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Steve B

    5 stars
    I made this again today. The dough is still very high in moisture (not manageable to knead). I just add a little when I dump it out and as I’m kneading. I didn’t measure as I added. I’m think half to full cup extra. Same great taste and the honey butter just puts it over the top.

  2. Shirlee Smith

    I plan to make this recipe, take it with me to Saltgrass, and compare the two. Hopefully, it is a true copycat with all the great flavor and fluffiness of the original.

  3. LM

    5 stars
    We’re not going to restaurants right now and my kids have been craving Saltgrass bread. I’ve made this three times now in three weeks and they gobble it down, claiming it’s the best thing ever. I do end up adding a full cup of extra flour because the dough is very wet otherwise, even after 10 min in the stand mixer. I make a little whipped honey butter to go along with the warm bread and it is heavenly!

  4. Kristi

    This was AMAZING! 😀 Thank you so much for sharing.

    The flavor of this bread is kind of like the sweet wheat from the grocery store, with just the right amount of beer. This is recipe is a keeper!!

    I did make some minor changes. I never used vegetable oil in bread, always olive oil. That made me wonder why I never tried a nut oil. I went with toasted walnut. I’m also a huge fan of natural yeast, so I poured a little Irish whole wheat natural yeast in the dough and used less water. Me being me, I left it overnight in the fridge. Mine was quite soft, a little softer than the pic. We immediately devoured two little loaves with whipped butter.

    The two comments about it being dense and how to get it more fluffy. Measure flour by spooning it into your measuring cup and then leveling it off. Never scoop directly into the flour. It WILL be dense. Just keep in mind while you’re kneading, that it will firm up slightly more after it sits. You want it a little sticky! It takes time for the flour to fully hydrate. Letting the dough rise long enough is also important for a fluffy bread. Turn your oven light on before you shape the dough. place it in there to do its thing. Knowing when the dough has risen enough is an art. After your bread is baked, if you have a line inside at the bottom of the loaf of density or raw looking dough, then you didn’t let it rise long enough. If you feel unsure of your bread baking skills, make half the recipe or check a YouTube video first.

  5. Tabitha

    Well, this didn’t work out for me. I did some searching for other copy cat recipes and they seem to have another 1 1/2 of flour. Does this really get smooth for you with only 2 1/2 cups of flour to that much liquid?

    It’s in the oven so hoping it’s edible after all the flour I had to knead in. Fingers crossed.

    • Angel

      It seemed like too much liquid for me too. The first time I made it, I added A LOT more wheat and AP flour and it turned out incredible. I’m making it again right now and had to add extra flour again. Hope yours turned out well!

    • janet6567

      Did you folks not read the recipe? 2 1/2 cups flour and then an additional 1 1/2 cups all purpose flour. . .that’s 4 cups in all! Geez!

      • Kstu75

        Even with that much it is still to liquidity. I had the hardest time kneading it until i added another cup and a half of flour.

    • janet6567

      5 stars
      Reread the recipe. It calls for 2.5 cups whole wheat flour AND 1.5 cups all purpose. That’s 4 cups total. That is the appropriate amount of flour for this recipe which is very easy and VERY good!

      • Steve B

        4 stars
        I have re-read and come up with the same four cups and also very wet dough. Maybe the four cuos would just be scooped and not spooned in to or weighed to get the extra that’s needed. I’ve made enough bread I can eyeball it but for someone who is learning this could be troubleshooting. Great recipe none the less, just not easy when trying to do things to a T when learning.

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