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Rye Beer Bread

Rye Beer Bread

  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    15 h 50 m
Kitty

Kitty

The beer adds another layer of flavor to this rye loaf. Try a varity of types of beer.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 21.5g
  • 7%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

Directions

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

MEXIMOM
60

MEXIMOM

11/14/2003

I add dark molasses instead of the white sugar. It brings out the flavor more. Also, this bread is great with chili, soups, breakfast, and for making ham sandwiches. Try it! Sharon

JIM G
48

JIM G

11/14/2003

Since finding this recipe, I rarely bake any other rye bread. I like using a very dark stout beer. With lighter beers, I add a bit of molasses.

MAGICDOMINO
35

MAGICDOMINO

12/16/2005

This recipe worried me a bit because I had all-purpose flour and wanted a higher proportion of rye flour. But even with 3 cups of rye and 2 of all-purpose, it rose beautifully. I made rolls and sprinkled the caraway seeds thickly on top.

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