Rye Beer Bread Recipes

RYE AND HONEY BEER BREAD

Steps:

• Pre-heat the oven to 350 F. Grease a standard sized loaf pan with spray oil and set aside.
• Combine all dry ingredients in a medium bowl.
• Gently whisk together the honey and beer in a separate medium bowl.
• Mix the wet ingredients into the dry ingredients until well combined.
• Scrape the dough into the prepared loaf pan.
• Brush the top with melted butter.
• Bake for 40-50 minutes, until a toothpick comes out cleanly {mine took 45 minutes}.
• Allow to cool for 10-15 minutes in the pan before serving.

BEER RYE BREAD (QUICK AND EASY)

Steps:

• 1. In large mixing bowl, add yeast and warm water, stir and allow to foam, 10 minutes. While yeast is working, in a small saucepan, add butter, honey, beer and heat until butter is melted. Remove from heat, allow to cool to 105-120 degrees, then add to yeast mixture.
• 2. Add rye flour, AP flour, salt, garlic and caraway seeds, if desired. Mix well and knead with dough hook 4-5 minutes, adding 1/4 c flour as needed to make a soft but firm dough. It will completely pull away from the sides of the bowl forming a ball.
• 3. Form dough into a round disk shape and place into a greased 8" round pan. Or as I did, you can place into a greased loaf pan. Cover with plastic wrap then a towel and allow to rise in warm place until doubled, about 45 minutes. Preheat oven to 375 and bake 30 minutes, or when thermometer reads 165-175. Brush top with melted butter if desired. Cool on racks 10 minutes then remove from pan to racks
• 4. ***This bread only rises once in the pans. ***I made a double batch as to use up the full bottle of beer. (hence the 2 loaves in the photo) ***I used an amber beer, but any beer should work

REAL NY JEWISH RYE BREAD

Steps:

• Place bread flour, rye flour, potato flakes, caraway seeds, demarara sugar, yeast, and sea salt in the bowl of a large stand mixer. Turn mixer to low and thoroughly mix dry ingredients. Beat warm water, canola oil, and pickle juice into dry ingredients. Fit dough hook onto mixer and beat until dough is rough and shaggy-looking.
• Cover bowl with plastic wrap and let rest for exactly 30 minutes. Remove plastic wrap and knead dough in stand mixer with dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes.
• Form dough into a ball, place dough into an oiled bowl, and turn dough around several times in bowl to coat with oil. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour.
• Grease a 5x9-inch loaf pan. Turn dough onto a lightly oiled surface, shape into a log, and place into prepared loaf pan. Cover with a cloth kitchen towel and let rise until top of dough has risen slightly over top of pan, 60 to 90 minutes.
• Place rack in middle of oven and preheat oven to 350 degrees F (175 degrees C).
• Bake loaf until golden brown and cooked through, about 35 minutes. The internal temperature of the bread should be 190 degrees F (90 degrees C). If loaf browns too quickly, cover loosely with a tent of aluminum foil with shiny side out. Remove from pan and cool on wire rack.

YEASTED BEER BREAD

Steps:

• The evening before you want to bake your bread, mix rye flour, salt, beer, 2 cups plus 3 Tbsp. (270 g) bread flour, and ½ cup cold water (65°F-70°F) in the bowl of a stand mixer until a wet, sticky dough forms. Cover with a kitchen towel and let rest 20 minutes. (Resting here allows the flour to hydrate and promotes elasticity and gluten development in the dough.)
• Fit bowl with dough on stand mixer fitted with dough hook. Add molasses and yeast and mix on low speed to combine, 1-2 minutes. Increase speed to medium and mix 2 minutes to develop the dough. (Alternatively, you can mix by hand in a medium bowl with a sturdy rubber spatula or dough whisk.) If dough seems dry, add 1-2 Tbsps water.
• Transfer dough to a clean medium bowl and cover with a kitchen towel or plastic wrap. Let sit at room temperature overnight (12 hours).
• The following day, transfer dough to a lightly floured surface. Gently flatten into a rough square, then bring all 4 corners to the center and pinch together with your fingers. Turn dough over and, using a bench scraper or your hand, push edges of dough under loaf toward the center while rotating to create tension across the top to shape into a ball. Using your hands and dusting with flour as needed, gently rotate ball against surface to tighten further and seal bottom. Generously flour proofing basket with rice or bread flour and invert dough into basket so seam side is up. Cover with a kitchen towel and let sit until dough no longer springs back when poked with your finger, 2-3 hours.
• About 30 minutes before baking bread, place a rack in middle of oven and set Dutch oven with lid on it. Preheat oven to 450°F.
• Cut a round of parchment paper a few inches wider in diameter than the ball of dough. Invert proofing basket onto parchment to release dough (dust off excess flour if desired). Using a lame or a sharp paring knife, cut a crosshatch pattern about ½" deep on surface of dough. These cuts will serve as steam-release vents when the bread expands in the oven.
• Using oven mitts, place preheated (very hot!) Dutch oven on a heat-resistant surface and remove lid. Using parchment paper as handles, carefully place dough inside Dutch oven. Cover and bake 30 minutes. (Covering helps retain enough steam inside the pot to allow the surface of the bread to remain supple and expand.)
• Remove lid and continue to bake bread until crust is a dark mahogany brown and an instant-read thermometer inserted into center registers 200°F, 15-20 minutes (removing the lid allows the bread's exterior to caramelize and bake into a chewy crust). Using oven mitts, carefully remove pot from oven. Gently invert bread onto a wire rack and let cool before slicing.