ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Brown Beer Rye Bread

Randy Mayor
Yield 1 loaf; 20 servings (serving size: 1 slice)
Hearty breads like rye and pumpernickel are German culinary standards. This version uses stone-ground rye flour and caraway seeds, a favorite spice in German cooking. Serve with Herring and Apple Salad, or use it to make sandwiches with Pork Loin Braised with Cabbage or Turkey Bratwurst Patties.

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 1/8 teaspoons sugar, divided
  • 2 packages dry yeast (about 4 1/2 teaspoons)
  • 3/4 cup warm brown beer (100° to 110°)
  • 1/2 cup plain low-fat yogurt
  • 1 tablespoon white vinegar
  • 1 tablespoon caraway seeds
  • 1 1/2 teaspoons salt
  • 1 large egg, lightly beaten
  • 2 3/4 cups all-purpose flour, divided (about 12 1/3 ounces)
  • 1 cup stone-ground rye flour (about 4 1/2 ounces), such as Bob's Red Mill
  • Cooking spray
  • 1 teaspoon water
  • 1 large egg white, lightly beaten

Nutrition Information

  • calories 101
  • caloriesfromfat 12 %
  • fat 1.4 g
  • satfat 0.3 g
  • monofat 0.7 g
  • polyfat 0.2 g
  • protein 3.5 g
  • carbohydrate 18.7 g
  • fiber 1.5 g
  • cholesterol 11 mg
  • iron 1.1 mg
  • sodium 189 mg
  • calcium 20 mg

How to Make It

  1. Heat oil in a large skillet over medium-high heat. Add onion; sauté 4 minutes or until golden brown. Cool.

  2. Dissolve 1/8 teaspoon sugar and yeast in warm beer; let stand 5 minutes. Stir in yogurt, vinegar, caraway seeds, and salt. Add remaining 1 teaspoon sugar and egg; stir with a whisk until combined.

  3. Lightly spoon flours into dry measuring cups; level with a knife. Add 2 1/2 cups all-purpose flour and rye flour to yeast mixture; stir until a soft dough forms. Stir in onion mixture. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

  4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

  5. Shape dough into a 12-inch oval loaf on a lightly floured surface. Place loaf on a baking sheet lined with parchment paper. Lightly coat surface of loaf with cooking spray. Cover with plastic wrap; let rise 30 minutes or until doubled in size.

  6. Preheat oven to 400°.

  7. Combine 1 teaspoon water and egg white in a small bowl. Gently brush egg white mixture over surface of loaf. Bake at 400° for 28 minutes or until loaf is golden brown and sounds hollow when tapped, and let cool on a wire rack.

Bruce Aidells's Complete Book of Pork