Brown Beer Rye Bread
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.
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- Calories: 101
- Calories from fat: 12%
- Fat: 1.4g
- Saturated fat: 0.3g
- Monounsaturated fat: 0.7g
- Polyunsaturated fat: 0.2g
- Protein: 3.5g
- Carbohydrate: 18.7g
- Fiber: 1.5g
- Cholesterol: 11mg
- Iron: 1.1mg
- Sodium: 189mg
- Calcium: 20mg
- 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
- Heat oil in a large skillet over medium-high heat. Add onion; sauté 4 minutes or until golden brown. Cool.
- 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.
- 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).
- 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.
- 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.
- Preheat oven to 400°.
- 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.
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