Recipe details
Breakfast
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Beer Rye Bread
1h 5min
16 servings
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Beer Rye Bread is a hearty, flavorful bread that combines the robust taste of rye flour with the depth and complexity of beer. The beer adds a subtle tangy flavor and helps create a tender, moist crumb, while the rye flour contributes to the bread's dense texture and distinct taste. This rustic bread pairs perfectly with savory spreads, stews, and soups.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
2 g
2 g
Allergen Content
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Ingredients
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Steps
Read instructions and get ready to cook
Mix Dry Ingredients
In a large bowl, whisk together the rye flour, bread flour, active dry yeast, salt, and caraway seeds.
Add Beer and Molasses
Pour the beer and molasses into the dry ingredients and mix until a sticky dough forms.
Knead Dough
On a lightly floured surface, knead the dough for 5-6 minutes until smooth and elastic.
Let Dough Rise
Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
Punch Down and Shape
Punch down the dough and shape it into a round or oval loaf. Place it on a greased baking sheet.
Second Rise
Cover the loaf with a damp towel and let it rise again for about 30 minutes, or until doubled in size.
Preheat Oven
Preheat the oven to 375°F (190°C).
Bake Bread
Bake the loaf for 40-45 minutes, or until dark golden brown and the bread sounds hollow when tapped on the bottom.
Cool and Serve
Remove the loaf from the baking sheet and let it cool on a wire rack before slicing and serving.
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