Reviewed: Sep. 19, 2009

A really great formula.I have made this beer rye several times and all here enjoy the bread.A stiff dough that seems it needs more liquid at first but is really just right after kneading a bit.

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MotoJack

Cooking Level: Intermediate

Living In: Apalachicola, Florida, USA

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Reviewed: Aug. 18, 2009

This was a great bread. I used a Newcastle Brown Ale and it made for great flavour. I made a bread bowl for spinach dip with it and it was a big hit. FYI to a previous reviewer - Sam Adams Lager is NOT a dark beer, no lager is. Go with a stout, porter, or a brown ale for a bit sweeter taste. Great recipe!

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Leslie K

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Reviewed: May 18, 2009

This is wonderful bread. I used Guiness Stout and was a bit worried because it smelled so strong while sitting in the first step, but the taste is excellent. I followed the instructions except to add more caraway seed. The batter was too stiff to stir after the second cup of bread flour so I kneaded in the rest. It took exactly the amount stated and yielded two 8 x 4 loaves. I think next time I'll try a lighter beer and add dill weed. Thanks for a great recipe!

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BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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Reviewed: Mar. 31, 2009

i made this the other day and it got rave reviews from the dh...i used brown sugar instead of white and had guinness on hand and used it...did the whole thing in my bread machine...i will make it again...it is great with corned beef...it was quite dense but seemingly lite and moist at the same time...thanks for the recipe...

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smitty

Cooking Level: Intermediate

Home Town: Moose Jaw, Saskatchewan, Canada

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Reviewed: Jan. 8, 2009

I did not keep the beer mixture overnight. 3 hours is all. I was making other Thank youderful wonderful wonderful. Hubby can't stop eating it.

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IZECREEMER

Cooking Level: Expert

Living In: Corning, New York, USA

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Reviewed: Sep. 4, 2008

I have made this bread twice so far. Wow! what flavor and texture. It's a must bake. I use St. Pauli Girl Dark Beer. 1 bottle is exactly 1 1/2 cups. Perfect.

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Beth Morrissey

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Reviewed: May 13, 2008

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

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Seth

Cooking Level: Professional

Living In: Shreveport, Louisiana, USA

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Reviewed: Mar. 18, 2008

I made this bread to go with Guiness (R) Corned Beef for St. Paddy's Day. What a great combination. Today it will be toast with corned beef hash. Wonderful texture and aroma. My husband loved it too!

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Nancy

Cooking Level: Expert

Home Town: Traverse City, Michigan, USA

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Reviewed: Feb. 20, 2008

An excellent hearty bread. I used a dark beer and it blended beautifully with the rye. The crust is very thick and the inside nice and tender. The end of the loaf got shoved to the back of my refrigerator for a week and I just discovered it. It held up very well (didn't dry out like other breads) and is GREAT toasted. I'll be making this again this weekend when my in-laws are here.

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Stephanie

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

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Reviewed: Dec. 25, 2007

This is such an easy recipe and the outcome is great. I make this all the time now, even when we have potlucks at work. Everyone loves it and if there is any leftovers, they fight over who takes it home.

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TSUGIKO

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Reviewed: Jul. 31, 2007

I made this today (well started the mash last night.) It's SO GOOD and really easy. I used molasses instead of sugar, doubled the caraway seeds and used Bass Pale Ale for the beer. It was sweet and crusty and wonderful. Thank you for the great recipe. I will be making this again and again. I can't wait to try it with chicken salad or tuna!

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SHELLYGIRL814

Cooking Level: Professional

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Reviewed: Oct. 31, 2006

I was actually disappointed with this recipe. I followed the recipe and used a beer that we drink, but the taste was just off. I will say that it had a wonderful texture - soft on the inside and crisp on the outside, but not too hard. It was a very easy recipe, but I probably won't make it again. Thanks anyway!!

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RachtheBach

Cooking Level: Intermediate

Home Town: Jasper, Missouri, USA

Living In: New Lenox, Illinois, USA

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Reviewed: 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.

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Lys

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Reviewed: 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.

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Cowgal

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Reviewed: Feb. 5, 2006

Best tasting rye recipe I have made to date. Forgot the caraway seeds, but even without them was nice.

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Andy

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Reviewed: Jan. 1, 2006

In a word awesome, Absolutely worth the time! I recommend that if you have a small clay cooker to use it for this bread. But it only made one large loaf in the romertopf (clay cooker).

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GREENEYEDFAY

Cooking Level: Intermediate

Home Town: Longmont, Colorado, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: 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.

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MAGICDOMINO

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

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Reviewed: 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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CandiceSteele

Cooking Level: Intermediate

Living In: Higashi-Omi, Shiga, Japan

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Reviewed: Apr. 4, 2005

I like rye bread very much, and have tried several recipes. This one is the best, I like the flavor and the texture of the bread, it's light and good. Excellent for reuben sandwich.

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HVN5

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Reviewed: Oct. 27, 2004

Came out really good, even though I'm stuck with only a toaster over. Note that the bread truly takes on the flavor of the beer. I used Magic Hat's Fat Angel, which was nioce, but I'd like ot try something lighter and cleaner next time. Also, feel free to up the carraway seed suggestion. If you like them, use a lot more than the recipe calls for.

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AFROSUPREME

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