Rye Beer Bread

Rye Beer Bread

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"The beer adds another layer of flavor to this rye loaf. Try a varity of types of beer."
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15 h 50 m servings 120 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 21.5g
  • 7%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 66 Ratings

Most helpful positive review

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

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 brea...

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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

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.

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...

I was surprised to find that this is nearly identical to a recipe I THOUGHT I had invented. Alas... To make a darker and slightly more flavorful bread, use dark/stout beer, molasses, and two T...

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...

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...

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 re...

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

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 tab...

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