Beer Rye Bread

Beer Rye Bread
Photo by Annabelle Breakey

Ingredients

  • 1 (12-oz.) bottle Belgian-style ale (such as New Belgium's Abbey) or other dark, fruity ale
  • 1 ½ tablespoons caraway seeds
  • ¼ cup butter, melted
  • 2 tablespoons light brown sugar
  • 2 cups whole-wheat flour
  • 2 cups all-purpose flour
  • 2 tablespoons active dry yeast
  • + 4 more ingredients
    • Egg wash (1 egg beaten with 1 tbsp. water)
    • 2 cups rye flour
    • 1 tablespoon coarse kosher salt
    • ¼ cup molasses (not blackstrap)

1. 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. 2. Turn dough out on a light...

View full recipe at My Recipes

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