Beer Rye Bread

Annabelle Breakey
This bread recipe produces a mild-tasting loaf with a tender crumb.

Yield:

Makes 2 loaves; 12 slices per loaf

Recipe from

Recipe Time

Total: 3 Hours, 30 Minutes

Nutritional Information

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

Ingredients

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)

Preparation

1. 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.

2. 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.

3. 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.

4. 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.

Note:

Jessica Battilana,

March 2007