RYE BEER BREAD
The beer adds another layer of flavor to this rye loaf. Try a varity of types of beer.
Provided by Kitty
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 15h50m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 120.2 calories, Carbohydrate 21.5 g, Cholesterol 7.8 mg, Fat 1.7 g, Fiber 1.9 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 295.1 mg, Sugar 1.2 g
BEER RYE BREAD (QUICK AND EASY)
A dense bread, as a good rye should be, with a little more than a hint of beer. If you love rye bread and you like beer...I know you'll like this one. And Bonus! it's quick and easy. :o) I found this in an old church cookbook, switched up a few things and re wrote the directions to be more understanding in todays world. ...
Provided by Wendy Rusch
Categories Other Breads
Time 45m
Number Of Ingredients 10
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
BEER BARREL CARAWAY RYE BREAD
Like many of my favourite recipes, this came from Bon Appetit magazine. It appeared in the October 1983 edition as part of an article by Rita Sorci. It makes a lovely sandwich with dry salami and mayo and even makes really good toast. I adapted it to make a 2 pound loaf using dough cycle in the breadmaker. The amounts of yeast and salt seem high but they work out very well.
Provided by Marysdottir
Categories Yeast Breads
Time 2h30m
Yield 1 large loaf
Number Of Ingredients 12
Steps:
- Bring beer to a boil in a saucepan and simmer 3-5 minutes. Do not let it boil over.
- Measure beer into a measuring cup and add water as needed to make 1 1/2 cups. Let cool if necessary until the right temperature for your machine.
- Place all ingredients except for the egg, water and 1/4 tsp salt in your breadmaker in the order recommended by the manufacturer.
- Using "dough" cycle, start breadmaker and allow to complete its mixing, kneading and rising.
- Transfer dough to a clean oiled counter top and knead lightly.
- Grease a large baking sheet. Form dough into a long narrow loaf and transfer to baking sheet. Combine glaze ingredients (if you are using them) and brush over the loaf. Cover loosely with greased waxed paper, place in a warm area and let rise until doubled in bulk, about 45 minutes.
- Bake at 375º about 30-32 minutes or until the loaf sounds hollow when tapped.
- Cool on a rack before slicing.
Nutrition Facts : Calories 2285.6, Fat 24.9, SaturatedFat 4.2, Cholesterol 211.5, Sodium 5916.8, Carbohydrate 428.8, Fiber 28.4, Sugar 47.2, Protein 61.6
BEER BATTER RYE BREAD
Beer and caraway seeds flavor this rye casserole bread. Good with ham or roasted meats, it's great for making sandwiches!
Provided by Olha7397
Categories Yeast Breads
Time 1h
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 178.8, Fat 3.4, SaturatedFat 0.4, Sodium 236.8, Carbohydrate 30.7, Fiber 3.4, Sugar 2.4, Protein 4.7
POLISH BEER RYE BREAD (BREAD MACHINE)
Make and share this Polish Beer Rye Bread (Bread Machine) recipe from Food.com.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 3h30m
Yield 1 loar
Number Of Ingredients 27
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.
Nutrition Facts : Calories 4149.9, Fat 48.2, SaturatedFat 23.7, Cholesterol 91.6, Sodium 8467.4, Carbohydrate 791.1, Fiber 64.2, Sugar 90.7, Protein 104.7
YEASTED BEER BREAD
This no-knead loaf is made with a combination of whole grain rye and bread flours. Molasses and dark beer add warm notes that enhance the rich flavor of the rye.
Provided by Roxana Jullapat
Categories Breakfast Bread Beer Molasses Bake snack Peanut Free Soy Free Dairy Free Fat Free Tree Nut Free Vegetarian Vegan
Yield Makes 1 round loaf
Number Of Ingredients 9
Steps:
- The evening before you want to bake your bread, mix rye flour, salt, beer, 2 cups plus 3 Tbsp. (270 g) bread flour, and ½ cup cold water (65°F-70°F) in the bowl of a stand mixer until a wet, sticky dough forms. Cover with a kitchen towel and let rest 20 minutes. (Resting here allows the flour to hydrate and promotes elasticity and gluten development in the dough.)
- Fit bowl with dough on stand mixer fitted with dough hook. Add molasses and yeast and mix on low speed to combine, 1-2 minutes. Increase speed to medium and mix 2 minutes to develop the dough. (Alternatively, you can mix by hand in a medium bowl with a sturdy rubber spatula or dough whisk.) If dough seems dry, add 1-2 Tbsps water.
- Transfer dough to a clean medium bowl and cover with a kitchen towel or plastic wrap. Let sit at room temperature overnight (12 hours).
- The following day, transfer dough to a lightly floured surface. Gently flatten into a rough square, then bring all 4 corners to the center and pinch together with your fingers. Turn dough over and, using a bench scraper or your hand, push edges of dough under loaf toward the center while rotating to create tension across the top to shape into a ball. Using your hands and dusting with flour as needed, gently rotate ball against surface to tighten further and seal bottom. Generously flour proofing basket with rice or bread flour and invert dough into basket so seam side is up. Cover with a kitchen towel and let sit until dough no longer springs back when poked with your finger, 2-3 hours.
- About 30 minutes before baking bread, place a rack in middle of oven and set Dutch oven with lid on it. Preheat oven to 450°F.
- Cut a round of parchment paper a few inches wider in diameter than the ball of dough. Invert proofing basket onto parchment to release dough (dust off excess flour if desired). Using a lame or a sharp paring knife, cut a crosshatch pattern about ½" deep on surface of dough. These cuts will serve as steam-release vents when the bread expands in the oven.
- Using oven mitts, place preheated (very hot!) Dutch oven on a heat-resistant surface and remove lid. Using parchment paper as handles, carefully place dough inside Dutch oven. Cover and bake 30 minutes. (Covering helps retain enough steam inside the pot to allow the surface of the bread to remain supple and expand.)
- Remove lid and continue to bake bread until crust is a dark mahogany brown and an instant-read thermometer inserted into center registers 200°F, 15-20 minutes (removing the lid allows the bread's exterior to caramelize and bake into a chewy crust). Using oven mitts, carefully remove pot from oven. Gently invert bread onto a wire rack and let cool before slicing.
BEER & RYE BREAD
Make and share this Beer & Rye Bread recipe from Food.com.
Provided by Bluenoser
Categories Yeast Breads
Time 3h15m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Sprinkle yeast over sugar & water. Allow to soften 10 minutes.
- Stir.
- Stir in half cup flour and allow to stand til bubbles form.
- Add salt, milk, beer, white and rye flour and caraway seeds.
- Mix dough til it is thick.
- Knead on a lightly floured surface til smooth an elastic.
- Return to bowl, cover, and let rise til doubled in bulk about 1 1/2 hours.
- Punch down and form into 2 loaves.
- Place loaves in buttered pans.
- Cover.
- Let rise til double.
- Bake 400F 15 minutes.
- Reduce heat to 350 and bake until loaves are done. (golden brown).
Nutrition Facts : Calories 1533.3, Fat 10, SaturatedFat 3, Cholesterol 12.2, Sodium 3558.5, Carbohydrate 309.2, Fiber 41.9, Sugar 11.5, Protein 43.9
More about "beer rye bread recipes"
BEER RYE BREAD RECIPE | MYRECIPES
From myrecipes.com
Servings 2Calories 144 per servingTotal Time 3 hrs 30 mins
- In a mixing bowl, combine yeast with 1/2 cup warm water. Let stand 5 minutes. Stir in beer, brown sugar, butter, caraway seeds, molasses, 2 tsp. salt, and 1 cup of each flour. Beat well, then gradually add remaining flours until dough is stiff and no longer sticky.
- Turn dough out on a lightly floured work surface and knead until smooth and elastic. Put dough in a lightly oiled bowl, turning once to grease the top and bottom. Cover, put in a warm, draft-free place, and let rise until doubled in bulk, 1 to 1 1/2 hours.
- Punch down dough, divide in half, and shape halves into balls. Put balls on a large baking sheet, cover, and let rise until almost doubled, 45 to 60 minutes. Brush loaves with egg wash and sprinkle each with 1/2 tsp. salt.
- Bake at 375° for 35 to 40 minutes, or until crusts are well browned and loaves make a hollow sound when tapped. Transfer loaves to rack and let cool.
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4.3/5 (64)Calories 100 per servingTotal Time 48 mins
- Preheat the oven to 375°F. Lightly grease a 9" x 5" loaf pan., Mix the flour, sugar, 3 tablespoons of the melted butter, and the beer, stirring until fairly smooth; don't worry about a scattering of small lumps., Spoon the batter into the prepared pan, smoothing the top.
- Drizzle with the remaining 1 tablespoon melted butter., Bake the bread for 45 to 50 minutes, until a toothpick inserted about 1/2" into the top of the loaf comes out clean, or with a few moist crumbs clinging to it., Remove the bread from the oven, and after 5 minutes turn it out onto a rack to cool., Wait until the bread cools completely before slicing.
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