Warm beer lukewarm, crumble yeast and dissolve in it with honey. Mix both flours and salt. Add the beer-yeast mixture and 175 ml lukewarm water and knead to a smooth dough.
Cover and leave to rise for about 1 hour.
Knead the dough on a floured work surface, form it into a round loaf and place it on a baking tray covered with baking paper. Make a circular incision on the surface about 3 cm from the edge, cover and leave to rise for another 30 minutes.
Preheat oven (electric cooker: 220 °C/recirculating air: 200 °C/gas: see manufacturer). Bake beer bread for approx. 35 minutes.