4.49 of 67

Rye Beer Bread

The beer adds another layer of flavor to this rye loaf. Try a varity of types of beer.
Prep25 Mins
Cook30 Mins
Ready950 Mins
Servings24

Ingredients

  • 2 cups rye flour
  • 1 1/2 cups room temperature beer
  • 2 (.25 ounce) packages active dry yeast
  • 2 tablespoons white sugar
  • 1 tablespoon salt
  • 2 tablespoons shortening
  • 1 egg
  • 3 cups bread flour
  • 1 tablespoon cornmeal

Steps

  1. 1Combine rye flour, beer, and yeast in a large bowl. Cover bowl with plastic wrap. Set out overnight. Do not refrigerate.
  2. 2The 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. 3Knead 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. 4Punch 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. 5Bake at 400 degrees F (205 degrees C) for 30 minutes. Cool on racks.
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