Brewers Rye Bread Recipes

BREWER'S RYE BREAD

Steps:

• Combine flours and set aside.
• Combine warm milk, sugar OR molasses and butter.
• Measure warm ale into a large bowl.
• Sprinkle in yeast; stir until dissolved.
• Stir in milk mixture, fennel seed and 4 cups of flour.
• Beat until smooth.
• Let batter rise in warm, draft free place, until doubled in bulk (about 30 minutes).
• Stir batter down; stir in enough additional flour mixture to make a stiff dough.
• Turn dough out into a lightly floured board, knead until smooth and elastic (about 12 minutes).
• Place dough in a greased bowl, turning to grease top.
• Cover, let rise in warm draft free place until doubled in bulk (about 45 minutes).
• Punch dough down, divide it in half and shape.
• ***To Shape Loaves***.
• Gently roll each half into a 14x9 inch rectangle.
• Starting with the 9 inch side, gently roll the dough (like for a jelly roll), pinch seams closed.
• Place each rolled loaf into a greased 9x5x3 inch loaf pan.
• ***ToMake Rounds***.
• Form each dough half into a smooth round ball.
• Flatten each ball into a round, about 7 inches in diameter.
• Place each round on a greased baking sheet.
• After dough has been shaped (into loaves or rounds),cover it and let it rise in warm draft free place until doubled in bulk (about 50 minutes).
• Bake at 375°F for about 45 minutes for loaves, 35 minutes for rounds.
• Remove bread from baking pans or baking sheets and cool on wire racks.

RYE BREAD

Steps:

• Mix 1/4 cup of rye flour with 2 to 3 Tbs. of water, enough to make a stiff paste, in a 1 quart saucepan.
• Cover tightly and leave 24 hours in a warm quiet corner of the kitchen. It will be sour and fermented when you uncover it.
• Add 2 to 3 Tbs. of water and 1/4 cup of rye flour. Stir until smooth.
• Cover pan and let stand another 24 hours.
• Prepare yeast mixture: Dissolve the yeast in water.
• Stir in sugar and flour until smooth.
• Cover and let rise until bubbly and doubled in volume.
• Combine the remaining 4 cups of rye flour, the white flour and salt in a large bowl.
• Add sourdough & yeast mixture and work into a stiff dough.
• Add 1 1/2 cups water & honey.
• Turn out onto board & knead thoroughly.
• Cover & let raise about 1/2 hour.
• Punch down and knead into smooth ball.
• Cut in half and knead each half into a smooth round loaf.
• Set on greased baking sheet and let raise until doubled.
• Brush with beaten egg white and bake at 350º F for about 1 hour.

RYE BEER BREAD

Steps:

• 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.