German Rye Beer Bread Recipes

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.

DELICIOUS GERMAN RYE BREAD

Steps:

• Place wholewheat flour, rye flour, rolled rye, salt and caraway seeds (if used) in a bowl. Make a well in center.
• Add the remaining ingredients to the well.
• Mix all ingredients initially with a wooden spoon, until roughly mixed.
• If mixture seems too dry, add a little more water/beer.
• Kneed the mixture for 10 minutes, until smooth and elastic, adding a little more flour from time to time if the mixture is too sticky.
• Form dough into a ball, and cover the mixing bowl with plastic wrap or a damp teatowel.
• Leave to prove for 2 hours.
• After 2 hours, preheat oven to 200°C.
• Take the cover off the mixing bowl. Punch the dough down in the center.
• Lightly oil a baking tray or loaf tin and dust with flour.
• Shape dough into desired form (e.g. freeform oblong shape, or in square loaf tin, etc).
• Leave alone until nearly doubled in size.
• Place in hot oven for 45 minutes to 1 hour, depending on how crusty you like it.
• The loaf should be cooked when it gives a hollow sound when tapped.
• Allow to cool before serving - it is usually better the day after baking.
• Enjoy!

GERMAN RYE BEER BREAD

Steps:

• Place all ingredients in bread machine.
• Program basic cycle and crust settings. Press start.

GERMAN RYE BREAD

Steps:

• In a 4-qt. glass bowl, dissolve yeast in 2 cups warm water; whisk in rye flour until smooth. Cover loosely with a clean kitchen towel. Let stand in a warm place for about 4 hours or until batter falls about 1 in. and surface bubble activity is reduced. Stir in the sugar, caraway seeds, salt, 5 cups all-purpose flour and remaining water; mix well. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 8 minutes. Cover and let rest for 15 minutes., Divide dough into four portions. Cover and let rest for 15 minutes. Shape into four round loaves, about 6 in. each. Coat two baking sheets with cooking spray; sprinkle each with 1 teaspoon cornmeal. Place loaves on pans. Cover and let rise until doubled, about 45 minutes., With a sharp knife, make several slashes across the top of each loaf. Brush with egg. Sprinkle each loaf with 1 teaspoon caraway seeds. Bake at 400° for 30-35 minutes, rotating pans after 15 minutes, or until browned. Cool on wire racks.