Atomic Gourmet
Cooking Basicsspacerspacer
Culinary Glossaryspacerspacer
American Cuisinespacerspacer
Hispanic Cuisinespacerspacer
French Cuisinespacerspacer
German Cuisinespacerspacer
Italian Cuisinespacerspacer
The Chefs Menusspacerspacer
nav footer
"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
Recipe search

Beer Rye Bread
Difficulty Level: Easy
Recipe Id: BREAD1002

Beer Rye Bread

  • 2 pkg dry yeast
  • 1/2 cup warm water
  • 2 1/2 cup beer
  • 1/2 cup shortening
  • 1 cup molasses (preferably dark)
  • 1 tablespoon salt
  • 1 tablespoon caraway seeds
  • 5 cup rye flour
  • 4 cup all-purpose flour
  • 1 egg

Makes 2 long loaves or 3 round loaves.

  1. Sprinkle dry yeast in warm water. Stir until dissolved.
  2. Heat beer until it just starts to bubble.
  3. Remove from heat and add shortening.
  4. Add molasses, salt and caraway seeds to beer and stir.
  5. Cool until lukewarm and stir in dissolved yeast.
  6. Beat in rye flour.
  7. Beat in white flour until dough is too firm to beat (you may not need it all).
  8. Turn out onto floured board.
  9. Knead until smooth and elastic, 6 to 10 minutes.
  10. Put into greased bowl and butter top of dough.
  11. Cover and let rise in warm place until doubled in bulk, about 1 1/2 hours.
  12. On a lightly floured board, knead again until smooth.
  13. Shape into 2 long loaves or 3 round loaves.
  14. Slash top with very sharp knife several times.
  15. Brush with egg that has been beaten with 1 tablespoon water.
  16. Let loaves stand until doubled in bulk.
  17. Brush again with beaten egg.
  18. Bake in preheated 350 F oven for 40 to 45 minutes.

Colorado Cache Cookbook (1978)



© 2023 Atomic Gourmet - Powered by infaCORE™