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.

Yield: 1 loaf; 20 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

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

Preparation

  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.
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