Rye Beer Bread Recipe Reviews - Allrecipes.com (Pg. 6)
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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