Beer Rye Bread
This bread recipe produces a mild-tasting loaf with a tender crumb.
Yield: Makes 2 loaves; 12 slices per loaf
More From Sunset
3 Hours, 30 Minutes
Amount per serving
- Calories: 144
- Calories from fat: 17%
- Protein: 4.1g
- Fat: 2.7g
- Saturated fat: 1.3g
- Carbohydrate: 27g
- Fiber: 3.2g
- Sodium: 271mg
- Cholesterol: 14mg
- 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)
- 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.
Only you will be able to view, print, and edit this note.Add Note