Steak and Ale Type Bread Recipe -
Steak and Ale Type Bread Recipe

Steak and Ale Type Bread

Recipe by  

"A hearty brown bread that's great with soups and stews."

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Ingredients Edit and Save

Original recipe makes 1 - 1 1/2 pound loaf Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 10 mins


  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
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Reviews More Reviews

Most Helpful Positive Review
Oct 30, 2002

Great taste, goes well with hearty dinners.

Most Helpful Critical Review
Jan 03, 2012

Just OK.


9 Ratings

Aug 03, 2010

I did this using my stand mixer by proofing the yeast in the water (warmed) then adding the molasses and melted butter. It wasn't too humid here today so I was surprised that I had to add almost a cup more flour for it to come together. The rest I used stated quantities, oh, I did add 2 tbs of caraway seed for personal taste. Baked at 375 for about 26 minutes and produced a surprisingly light coarse textured bread that made terrific BLTs. This is a keeper. Thanks for sharing.

Jan 19, 2013

Not bad. This is a very heavy, dry bread so it doesn't work very well as sandwich bread. It'd probably work better as rolls accompanying coup or something, which is originally why I made it, but then went ahead and used as toast and sandwiches as well. I did this more bc we don't really go through 2 or 3 loaves a week in this house; usually just one and I didn't want to freeze this. Next time I'll do rolls and freeze them so I can pull out as needed for soup or chili. If you enjoy rye and heavy wheat type breads, you will probably be okay with this. If you are used to store bought white or wheat, I doubt you'll be a fan. We were okay with this; hubs by now is used to me experimenting with different types of flours and breads. Thanks for the recipe!

Oct 16, 2013

Easy assembly, hearty, rich flavor. I added a tbsp of caraway seed and about 1/3 cup more water. The result was a dense, but not dry texture, great for dipping in soup/stews.

Sep 28, 2005

This is certainly different, but wasn't my favorite. Could've been something I did...but it had a coarse texture. My kids didn't like boyfriend loved it...I'm ambiguous about it. I served it with soup and it did seem to be good for that.


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  • Calories
  • 123 kcal
  • 6%
  • Carbohydrates
  • 24.8 g
  • 8%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 1.3 g
  • 2%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 319 mg
  • 13%

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

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