Brown Beer Rye Bread

Brown Beer Rye Bread
Photo by Randy Mayor

Ingredients

  • ¾ cup warm brown beer (100° to 110°)
  • 1 large egg, lightly beaten
  • Cooking spray
  • Cooking spray
  • 1 cup stone-ground rye flour (about 4 1/2 ounces), such as Bob's Red Mill
  • 1 tablespoon olive oil
  • 1 large egg white, lightly beaten
  • + 23 more ingredients
    • 1 1/8 teaspoons sugar, divided
    • 2 ¾ cups all-purpose flour, divided (about 12 1/3 ounces)
    • 1 ½ teaspoons salt
    • 1 tablespoon white vinegar
    • 1 large egg white, lightly beaten
    • 1 tablespoon caraway seeds
    • 2 packages dry yeast (about 4 1/2 teaspoons)
    • 1 1/8 teaspoons sugar, divided
    • 1 teaspoon water
    • 1 ½ teaspoons salt
    • ½ cup plain low-fat yogurt
    • ½ cup chopped onion
    • 1 tablespoon olive oil
    • 1 tablespoon white vinegar
    • 1 teaspoon water
    • ½ cup chopped onion
    • 1 cup stone-ground rye flour (about 4 1/2 ounces), such as Bob's Red Mill
    • 1 tablespoon caraway seeds
    • 1 large egg, lightly beaten
    • ½ cup plain low-fat yogurt
    • ¾ cup warm brown beer (100° to 110°)
    • 2 packages dry yeast (about 4 1/2 teaspoons)
    • 2 ¾ cups all-purpose flour, divided (about 12 1/3 ounces)

Heat oil in a large skillet over medium-high heat. Add onion; sauté 4 minutes or until golden brown. Cool. Dissolve 1/8 teaspoon sugar and yeast in warm beer; let stand 5 minutes. Stir in yogurt, vinegar, caraway seeds, and salt. Add remaining 1 teaspoon sugar and egg; stir with a whisk until com...

View full recipe at My Recipes

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