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.
How to Make It
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.
Bruce Aidells's Complete Book of Pork
