Brewers Rye Bread Recipes
BREWER'S RYE BREAD
This is a very tasty, easy to make rye bread. Definitely worth a try if you are looking for a rye bread that is a bit "untraditional" in flavor. Prep time includes rising times.
Provided by Dee514
Categories Yeast Breads
Time 3h10m
Yield 2 loaves or rounds
Number Of Ingredients 9
Steps:
- Combine flours and set aside.
- Combine warm milk, sugar OR molasses and butter.
- Measure warm ale into a large bowl.
- Sprinkle in yeast; stir until dissolved.
- Stir in milk mixture, fennel seed and 4 cups of flour.
- Beat until smooth.
- Let batter rise in warm, draft free place, until doubled in bulk (about 30 minutes).
- Stir batter down; stir in enough additional flour mixture to make a stiff dough.
- Turn dough out into a lightly floured board, knead until smooth and elastic (about 12 minutes).
- Place dough in a greased bowl, turning to grease top.
- Cover, let rise in warm draft free place until doubled in bulk (about 45 minutes).
- Punch dough down, divide it in half and shape.
- ***To Shape Loaves***.
- Gently roll each half into a 14x9 inch rectangle.
- Starting with the 9 inch side, gently roll the dough (like for a jelly roll), pinch seams closed.
- Place each rolled loaf into a greased 9x5x3 inch loaf pan.
- ***ToMake Rounds***.
- Form each dough half into a smooth round ball.
- Flatten each ball into a round, about 7 inches in diameter.
- Place each round on a greased baking sheet.
- After dough has been shaped (into loaves or rounds),cover it and let it rise in warm draft free place until doubled in bulk (about 50 minutes).
- Bake at 375°F for about 45 minutes for loaves, 35 minutes for rounds.
- Remove bread from baking pans or baking sheets and cool on wire racks.
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
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