Gently fold the beer and honey into the flour until the foam subsides and the mixture becomes a tacky dough. Do not overmix. Pour the batter into the greased bread pan and spread it out evenly.

Serve this richly flavoured bread with a ploughman’s lunch of chutney ... mix the ale with the rye flour and a pinch of sugar to form a thick batter. Tip the dough out onto a floured surface ...