More Recipes Like This

Related Collections

For Members - JOIN!

Fun and Games

Print This Recipe

Email This Recipe

Rye Beer Bread

SUBMITTED BY: Kitty PHOTO BY: CandiceSteele

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

RECIPE RATING:

Read Reviews (20)

Review/Rate This Recipe

PREP TIME	25 Min
COOK TIME	30 Min
READY IN	15 Hrs 50 Min
Original recipe yield 2 loaves

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

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

Combine rye flour, beer, and yeast in a large bowl. Cover bowl with plastic wrap. Set out overnight. Do not refrigerate.
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.
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.
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.
Bake at 400 degrees F (205 degrees C) for 30 minutes. Cool on racks.

ADVERTISE WITH US

REVIEWS

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

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

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

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

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

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

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

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

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

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

MORE MEMBER REVIEWS