Rye Beer Bread Recipe - Allrecipes.com
Rye Beer Bread Recipe
  • READY IN ABOUT 16 hrs

Rye Beer Bread

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 loaves Change Servings

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.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 30 mins
  • READY IN 15 hrs 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 14, 2003

I add dark molasses instead of the white sugar. It brings out the flavor more. Also, this bread is great with chili, soups, breakfast, and for making ham sandwiches. Try it! Sharon

 
Most Helpful Critical Review
Jan 07, 2013

The first rise (in the bowl) was OK, but once in the pans it took 1.5 hrs to rise to a barely acceptable loaf size. Then they "shrank" during baking and came out small & dense (like a quick bread. Flavor was good, but won't make again because of the rising trouble (even after so much yeast!)I am at high altitude, but haven't had this problem with other breads.

 
Nov 14, 2003

Since finding this recipe, I rarely bake any other rye bread. I like using a very dark stout beer. With lighter beers, I add a bit of molasses.

 
Dec 16, 2005

This recipe worried me a bit because I had all-purpose flour and wanted a higher proportion of rye flour. But even with 3 cups of rye and 2 of all-purpose, it rose beautifully. I made rolls and sprinkled the caraway seeds thickly on top.

 
Mar 28, 2006

It's probably not fair to even rate this recipe because I changed it so much. I didn't let the beer/flour mixture sit overnight, just for about 1 1/2 hours. I used whole wheat instead of rye and I used honey instead of sugar. I also subbed 1 c. flax flour for 1 of the cups of bread flour. anyway, it still came out good. the only thing I'd change next time is maybe doubling the honey or adding a little sugar. It's got a great texture but w/ all of my changes, it needs a little more sweetener.

 
Aug 20, 2006

This recipe is pretty good. However, I don't think it rose well. It took at least twice as long to rise and even then it didn't rise all that much. Maybe it was my fault. ONE NOTE: previous reviews state that you might want to use a dark/strong beer. On this advice, I used a Samuel Adams Boston Lager. TOO BITTER. Next time I will use an ale.

 
May 13, 2008

very good recipe i found it better to let the dough rise at least an hour or more

 
Oct 31, 2005

I loved this bread. Very dense and chewy, and it makes an excellent Reuben sandwich. I used Heineken, but next time I think I'll try a stronger beer like Warsteiner. I also added an extra tablespoon of caraway seeds.

 

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Nutrition

  • Calories
  • 120 kcal
  • 6%
  • Carbohydrates
  • 21.5 g
  • 7%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 1.7 g
  • 3%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 295 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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