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Annabelle Breakey Photo by: Annabelle Breakey

Beer Rye Bread

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

Sunset MARCH 2007

  • Yield: Makes 2 loaves; 12 slices per loaf
  • Total: 3 Hours, 30 Minutes


  • 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.

Nutritional Information

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

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Beer Rye Bread Recipe