Rye Beer Bread Recipe
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Rye Beer Bread

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

Rating: This weblink has been rated 25 times with an average star rating of 4.7 Read Reviews (22)

Rate/Review | 961 people have saved this

Prep Time:
25 Min
Cook Time:
30 Min
Ready In:
15 Hrs 50 Min

Servings  (Help)

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Original Recipe Yield 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 (optional)
  • 1 tablespoon cornmeal

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 120 | Total Fat: 1.7g | Cholesterol: 9mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2003 by MEXIMOM 
I add dark molasses instead of the white sugar. It brings out the flavor more. Also, this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2003 by JIM G 
Since finding this recipe, I rarely bake any other rye bread. I like using a very dark stout... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 28, 2006 by Cowgal 
It's probably not fair to even rate this recipe because I changed it so much. I didn't let the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 31, 2005 by CandiceSteele 
I loved this bread. Very dense and chewy, and it makes an excellent Reuben sandwich. I used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 16, 2005 by MAGICDOMINO 
This recipe worried me a bit because I had all-purpose flour and wanted a higher proportion of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 20, 2008 by Stephanie 
An excellent hearty bread. I used a dark beer and it blended beautifully with the rye. The... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 20, 2006 by Lys 
This recipe is pretty good. However, I don't think it rose well. It took at least twice as... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2006 by GREENEYEDFAY 
In a word awesome, Absolutely worth the time! I recommend that if you have a small clay cooker... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 4, 2005 by HVN5 
I like rye bread very much, and have tried several recipes. This one is the best, I like the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 13, 2008 by Seth 
very good recipe i found it better to let the dough rise at least an hour or more MORE

 
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