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Rye Beer Bread So Tasty

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Rye Beer Bread

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

Ingredients :

  • 2 cups rye flour
  • 1 1/2 cups room temperature beer
  • 2 (.25 ounce) packages active dry yeast
  • 2 tablespoons white sugar
  • 1 tablespoon salt
  • 2 tablespoons shortening
  • 1 egg
  • 3 cups bread flour
  • 1 tablespoon caraway seed (optional)
  • 1 tablespoon cornmeal

Instructions :

Prep : 25M Cook : 24M Ready in : 15H50M
  • Combine rye flour, beer, and yeast in a large bowl. Cover bowl with plastic wrap. Set out overnight. Do not refrigerate.
  • 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.
  • 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.
  • 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.
  • Bake at 400 degrees F (205 degrees C) for 30 minutes. Cool on racks.

Notes :

  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

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