Rye Beer Bread

Beer and rye complement each other well in this robust light bread, each bringing out the unique flavors of the other. Be sure to use a quality beer to ensure a good result.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 120 Calories

Ingredients

• 1 egg
• 2 tablespoons white sugar
• 2 (.25 ounce) packages active dry yeast
• 1 tablespoon salt
• 2 tablespoons shortening
• 3 cups bread flour
• 2 cups rye flour
• 1 ½ cups room temperature beer
• 1 tablespoon caraway seed (Optional)
• 1 tablespoon cornmeal

Recipe Instructions

Step 1

Combine rye flour, beer, and yeast in a large bowl. Cover bowl with plastic wrap. Set out overnight. Do not refrigerate.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Bake at 400 degrees F (205 degrees C) for 30 minutes. Cool on racks.