Beer Rye Bread

Name: Beer Rye Bread
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 3
Cuisine: Global
Ingredients: 2 Tbsps active dry yeast; 340 grams Belgian-style ale (such as New Belgiums Abbey) or other dark, fruity ale; 59 milliliters butter, melted; 2 Tbsps caraway seeds; 1 Tbsp coarse kosher salt; 1 Egg wash egg beaten with 1 tbsp. water); 473 milliliters all-purpose flour; 2 Tbsps light brown sugar; 59 milliliters molasses (not blackstrap); 473 milliliters rye flour; 473 milliliters whole-wheat flour

You can never have too many bread recipes, so give Beer Rye Bread a try. This vegetarian recipe serves 3. One serving contains 1133 calories, 31g of protein, and 21g of fat. It will be a hit at your Father's Day event. If you have flour, molasses, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 3 hours and 30 minutes.

Instructions

In a mixing bowl, combine yeast with 1/2 cup warm water.

Ingredients you will need

Water

Yeast

Equipment you will use

Mixing Bowl

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.

Ingredients you will need

Caraway Seeds

Brown Sugar

Molasses

Butter

Dough

All Purpose Flour

Beer

Salt

Turn dough out on a lightly floured work surface and knead until smooth and elastic. Put dough in a lightly oiled bowl, turning once to grease the top and bottom. Cover, put in a warm, draft-free place, and let rise until doubled in bulk, 1 to 1 1/2 hours.

Ingredients you will need

Dough

Equipment you will use

Bowl

Punch down dough, divide in half, and shape halves into balls. Put balls on a large baking sheet, cover, and let rise until almost doubled, 45 to 60 minutes.

Ingredients you will need

Dough

Punch