Beer Rye Bread Quick And Easy Recipes

Steps:

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

Steps:

• 1. In large mixing bowl, add yeast and warm water, stir and allow to foam, 10 minutes. While yeast is working, in a small saucepan, add butter, honey, beer and heat until butter is melted. Remove from heat, allow to cool to 105-120 degrees, then add to yeast mixture.
• 2. Add rye flour, AP flour, salt, garlic and caraway seeds, if desired. Mix well and knead with dough hook 4-5 minutes, adding 1/4 c flour as needed to make a soft but firm dough. It will completely pull away from the sides of the bowl forming a ball.
• 3. Form dough into a round disk shape and place into a greased 8" round pan. Or as I did, you can place into a greased loaf pan. Cover with plastic wrap then a towel and allow to rise in warm place until doubled, about 45 minutes. Preheat oven to 375 and bake 30 minutes, or when thermometer reads 165-175. Brush top with melted butter if desired. Cool on racks 10 minutes then remove from pan to racks
• 4. ***This bread only rises once in the pans. ***I made a double batch as to use up the full bottle of beer. (hence the 2 loaves in the photo) ***I used an amber beer, but any beer should work

Steps:

• Preheat oven to 350 degrees. Place a baking sheet on center rack. Butter four 6-by-3-by-2-inch loaf pans, line with parchment, and butter parchment.
• Mix flours, salt, baking powder, baking soda, and seeds. Cut butter into flour mixture with a pastry cutter or rub in with your fingers, until the mixture resembles coarse crumbs.
• Whisk together yogurt, milk, honey, and eggs. Make a well in center of flour mixture, and pour in yogurt mixture. Stir well to combine (batter will be sticky). Spoon batter into pans, smoothing the tops. Scatter mixed seeds on top of batter.
• Transfer pans to baking sheet, and bake until loaves are slightly cracked and golden brown, about 1 hour. (A skewer inserted into centers should come out clean.) Let cool in pans for 15 minutes. Turn out onto wire racks, and let stand for 2 hours.

Steps:

• Open the container or beer and let stand at room temperature for a few hours to go flat.
• Place all the ingredients in the pan according to the order in the manufacturer's instructions.
• Set crust on medium and program for Basic cycle; press Start.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
• Let cool to room temperature before slicing.

Steps:

• Measure 1 cup of the bread flour, all the rye flour, and the yeast, caraway seeds, and salt into large bowl of electric mixer.
• In saucepan, heat beer, oil, and molasses to 120°F - 130°F Pour liquids over dry ingredients in bowl and beat on high speed until smooth, about 3 minutes, clean down bowl with rubber spatula. Add remaining bread flour and stir until flour is evenly blended into mixture.
• Turn batter into greased 1 1/2 quart casserole dish. Let rise in warm place until almost doubled, about 45 minutes.
• Heat oven to 350°F Bake until wooden skewer inserted in the center comes out clean, about 30 minutes. Cool 10 minutes, then remove bread from baking dish and cool on wire rack.
• Great Whole Grain Breads B. Ojakangas.

Steps:

• Mix dry ingredients.
• Add beer all at once (it foams a lot).
• Stir until just mixed.
• Put in a greased loaf pan. (Optional: Sprinkle bottom of pan with seeds of choice after greasing; then place dough in pan and sprinkle once again).
• Bake at 190oC (375oF) for 35-40 minutes.