German Rye Beer Bread Recipes

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GERMAN RYE BREAD



German Rye Bread image

Nothing smells better than home-baked bread--this is a hearty bread, great with mustard, corned beef, Swiss cheese, and sauerkraut.

Provided by MARBALET

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Rye Bread

Yield 24

Number Of Ingredients 9

2 (.25 ounce) packages active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
1 ½ cups lukewarm milk
2 tablespoons white sugar
1 teaspoon salt
½ cup molasses
2 tablespoons butter
3 ¼ cups rye flour
2 ½ cups bread flour

Steps:

  • Dissolve yeast in warm water.
  • In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture, and 1 cup of rye flour.
  • Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead.
  • Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour.
  • Cover dough and let rise 1 to 1 1/2 hours or until double.
  • Punch down dough and divide to form two round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours.
  • Preheat oven to 375 degrees F (190 degrees C). Bake for 30 to 35 minutes.

Nutrition Facts : Calories 143.9 calories, Carbohydrate 28.5 g, Cholesterol 3.8 mg, Fat 1.7 g, Fiber 2.5 g, Protein 3.6 g, SaturatedFat 0.9 g, Sodium 113.5 mg, Sugar 5.7 g

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

GERMAN RYE BEER BREAD



German Rye Beer Bread image

Make and share this German Rye Beer Bread recipe from Food.com.

Provided by dicentra

Categories     Breads

Time 1h10m

Yield 1 loaf

Number Of Ingredients 8

1 1/2 cups beer, at room temperature
3 tablespoons light molasses
1 1/2 tablespoons butter
2 teaspoons salt
1 tablespoon caraway seed
3 1/4 cups bread flour
3/4 cup rye flour
2 teaspoons rapid rise yeast

Steps:

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

Nutrition Facts : Calories 2275.4, Fat 24, SaturatedFat 11.8, Cholesterol 45.8, Sodium 4825.7, Carbohydrate 433.2, Fiber 26.4, Sugar 35.2, Protein 55.4

GERMAN RYE BREAD



German Rye Bread image

"We like this homemade rye so much that I seldom buy bread anymore," writes May Ann Bonk of New Berlin, Wisconsin. "For the past 10 years, I've made this bread for our church bake sales and it always goes quickly."

Provided by Taste of Home

Time 1h

Yield 4 loaves (8 slices each).

Number Of Ingredients 11

1 package (1/4 ounce) active dry yeast
4 cups warm water (110° to 115°), divided
2 cups rye flour
6 tablespoons sugar
2 tablespoons caraway seeds
2 teaspoons salt
7 to 8 cups all-purpose flour
2 teaspoons cornmeal
TOPPING:
1 egg, lightly beaten
4 teaspoons caraway seeds

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.

Nutrition Facts : Calories 136 calories, Fat 1g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 150mg sodium, Carbohydrate 29g carbohydrate, Fiber 2g fiber), Protein 4g protein.

DELICIOUS GERMAN RYE BREAD



Delicious German Rye Bread image

This recipe for rye bread makes a medium-sized, heavy loaf. It is great served with butter, mustard, and cold meats. It's also delicious when toasted in the morning, and spread with lashings of butter and honey. Mmmm!

Provided by wildschwein

Categories     Yeast Breads

Time 3h50m

Yield 1 loaf

Number Of Ingredients 9

3 cups whole wheat flour
1 cup rye flour
1/2 cup rolled rye meal
2 tablespoons dried compressed yeast
2 teaspoons salt
2 tablespoons molasses or 2 tablespoons treacle
2 tablespoons oil
1 3/4 cups warm water or 1 3/4 cups beer
2 teaspoons caraway seeds (optional)

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!

Nutrition Facts : Calories 1937.9, Fat 35.8, SaturatedFat 5.4, Sodium 4695.1, Carbohydrate 370.2, Fiber 58.8, Sugar 24.7, Protein 58.9

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