- 2 tablespoons active dry yeast
- 1 (12-oz.) bottle Belgian-style ale (such as New Belgium's Abbey) or other dark, fruity ale
- 2 tablespoons light brown sugar
- 1/4 cup butter, melted
- 1 1/2 tablespoons caraway seeds
- 1/4 cup molasses (not blackstrap)
- 1 tablespoon coarse kosher salt
- 2 cups all-purpose flour
- 2 cups whole-wheat flour
- 2 cups rye flour
- Egg wash (1 egg beaten with 1 tbsp. water)
- calories 144
- caloriesfromfat 17 %
- protein 4.1 g
- fat 2.7 g
- satfat 1.3 g
- carbohydrate 27 g
- fiber 3.2 g
- sodium 271 mg
- cholesterol 14 mg
How to Make It
In a mixing bowl, combine yeast with 1/2 cup warm water. Let stand 5 minutes. Stir in beer, brown sugar, butter, caraway seeds, molasses, 2 tsp. salt, and 1 cup of each flour. Beat well, then gradually add remaining flours until dough is stiff and no longer sticky.
Turn dough out on a lightly floured work surface and knead until smooth and elastic. Put dough in a lightly oiled bowl, turning once to grease the top and bottom. Cover, put in a warm, draft-free place, and let rise until doubled in bulk, 1 to 1 1/2 hours.
Punch down dough, divide in half, and shape halves into balls. Put balls on a large baking sheet, cover, and let rise until almost doubled, 45 to 60 minutes. Brush loaves with egg wash and sprinkle each with 1/2 tsp. salt.
Bake at 375° for 35 to 40 minutes, or until crusts are well browned and loaves make a hollow sound when tapped. Transfer loaves to rack and let cool.
Note: Nutritional analysis is per slice.