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Rye Beer Bread
Rye Beer Bread
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
950 minutes
Enhance the robust flavor of light rye bread with quality beer for a unique and delicious combination.
Ingredients:
  • 2 cups rye flour
  • 1.5 cups room temperature beer
  • 2 (.25 ounce) packages active dry yeast
  • 2 tablespoons white sugar
  • 2 tablespoons shortening
  • 3 cups bread flour
  • 1 tablespoon caraway seed
  • 1 tablespoon cornmeal
Instructions:
  • In a large bowl, mix rye flour, beer, and yeast. Cover the bowl with plastic wrap and leave at room temperature overnight. Avoid refrigerating.
  • The following day, incorporate sugar, salt, shortening, and egg; blend with a mixer until velvety. Optionally, fold in caraway seeds. Gradually add white bread flour until a soft dough forms.
  • On a lightly floured surface, knead the dough until smooth for about 10 minutes. Transfer the dough to a greased bowl and coat the surface with oil. Allow it to rise in a warm place for approximately 1 hour until doubled in size.
  • Gently deflate dough and split it in two. Form into either round or oblong loaves and transfer to prepared baking sheets dusted with cornmeal. Allow to rise for 30 minutes.
  • Bake at 400°F (205°C) for 30 minutes, then cool on wire racks.

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