Recipe by Kitty
"The beer adds another layer of flavor to this rye loaf. Try a varity of types of beer."
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1 1/2 cups
room temperature beer
2 (.25 ounce) packages
active dry yeast
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
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 bread. Flavor was good, but won't make again because of the rising trouble (even after so much yeast!)I am at high altitude, but haven't had this problem with other breads.
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 sprinkled the caraway seeds thickly on top.
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.
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 TBS of instant coffee.
Also suggest using two tablespoons of vinegar as yeast nutrient and dough conditioner.
Boil the beer and cool before adding other ingredients. Boiling the beer sours it a bit for a stronger rye bread flavor.
Three heaping TBS of sour cream will add a lot to the texture, taste, and shelf-life of the bread.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Rye Beer Bread
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 16
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