Rye Beer Bread Recipe Reviews - Allrecipes.com (Pg. 6)
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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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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Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

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Photo by CandiceSteele
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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Photo by 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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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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Reviewed: Jan. 18, 2001
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.
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Reviewed: Mar. 31, 2000
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
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Displaying results 51-57 (of 57) reviews

 
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