Brewers Rye Bread Recipes

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CLASSIC RYE BREAD



Classic Rye Bread image

One simple recipe is all you need to bake four types of bread, each one hearty, wholesome, and delicious. This rye bread recipe won't disappoint. See our Classic White Bread how-to for step-by-step photos.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 2 loaves

Number Of Ingredients 9

1 tablespoon plus 1 1/2 teaspoons active dry yeast (two 1/4-ounce envelopes)
2 1/4 cups warm water (110 degrees)
3 tablespoons plus 2 teaspoons honey
4 tablespoons unsalted butter, melted, plus more for bowl, pans, and brushing
2 1/2 cups rye flour
4 1/2 cups all-purpose flour, plus more for surface and dusting
2 tablespoons coarse salt
2 tablespoons caraway seeds, plus more for sprinkling on top
1 egg white

Steps:

  • Sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add butter and remaining 1 3/4 cups water and 3 tablespoons honey. Whisk flour with salt; add 3 cups to yeast. Mix on low speed until smooth. Mix in 2 tablespoons caraway seeds. Add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
  • Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
  • Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough; divide in half.
  • Shape 1 dough half into an 8 1/2-inch-long rectangle (about 1/2 inch thick). Fold long sides of dough in to middle, overlapping slightly. Press seam to seal. Transfer dough, seam side down, to pan. Repeat with remaining dough. Brush tops of loaves with egg wash (beaten egg white mixed with water), and sprinkle with caraway seeds. Preheat oven to 450 degrees. Drape loaves with plastic. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.

RYE BEER BREAD



Rye Beer Bread image

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

Provided by Kitty

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Rye Bread

Time 15h50m

Yield 24

Number Of Ingredients 10

2 cups rye flour
1 ½ 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
1 tablespoon cornmeal

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.

Nutrition Facts : Calories 120.2 calories, Carbohydrate 21.5 g, Cholesterol 7.8 mg, Fat 1.7 g, Fiber 1.9 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 295.1 mg, Sugar 1.2 g

BREWER'S RYE BREAD



Brewer's Rye Bread image

This is a very tasty, easy to make rye bread. Definitely worth a try if you are looking for a rye bread that is a bit "untraditional" in flavor. Prep time includes rising times.

Provided by Dee514

Categories     Yeast Breads

Time 3h10m

Yield 2 loaves or rounds

Number Of Ingredients 9

5 -6 cups all-purpose flour
4 cups rye flour
2 cups warm milk (105°-115°F)
1 tablespoon salt
1/3 cup packed dark brown sugar or 1/3 cup molasses
1/4 cup butter
1 1/4 cups warm ale (105°-115°F)
2 envelopes active dry yeast
1/2 teaspoon fennel seed (I guess you could use traditional caraway seeds if you prefer)

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.

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