Rye Beer Bread

          

The beer adds another layer of flavor to this rye loaf. Try a varity of types of beer.

Original recipe makes 2 loaves

Ingredients

2 cups rye flour
1 1/2 cups room temperature beer
2 (.25 ounce) packages active dry yeast
2 tablespoons white sugar
1 tablespoon salt
2 tablespoons shortening
1 egg
3 cups bread flour
1 tablespoon caraway seed
1 tablespoon cornmeal

  • PREP

    25 mins

  • COOK

    30 mins

  • READY IN

    15 hrs 50 mins

Directions

  1. Combine rye flour, beer, and yeast in a large bowl. Cover bowl with plastic wrap. Set out overnight. Do not refrigerate.
  2. The next day, add sugar, salt, shortening, and egg; beat with mixer until smooth. Stir in caraway seeds, if wanted. Add enough white bread flour to make a soft dough.
  3. Knead on a lightly floured surface until smooth, approximately 10 minutes. Place in a greased bowl, and turn to oil the surface of the dough. Let rise in warm place about 1 hour, or until doubled.
  4. Punch down dough, and divide in half. Shape into round or oblong loaves, and place on greased baking sheets sprinkled with corn meal. Let rise for 30 minutes.
  5. Bake at 400 degrees F (205 degrees C) for 30 minutes. Cool on racks.

Nutrition

Calories: 120 kcal
Carbohydrates: 21.5 g
Cholesterol: 9 mg
Fat: 1.7 g
Fiber: 1.9 g
Protein: 3.4 g
Sodium: 295 mg

Related Recipes:

Beer Rolls Montana Russian Black Bread Polish Sourdough Rye Bread Beer Cheese Pretzel and Dip Una’s Cheddar Beer Bread (bread machine dough cycle) Easy Beer Bread Mix Bubba’s Beer Bread No Knead Beer Bread Whole Wheat Beer Bread Double Pumpkin-Beer Bread