Beer Batter Rye Bread – a delicious recipe with bread flour, dark rye flour, active dry yeast, caraway seed, salt, water. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Measure 1 cup of the bread flour, all the rye flour, and the yeast, caraway seeds, and salt into large bowl of electric mixer.
2
In saucepan, heat beer, oil, and molasses to 120u00b0F - 130u00b0F Pour liquids over dry ingredients in bowl and beat on high speed until smooth, about 3 minutes, clean down bowl with rubber spatula. Add remaining bread flour and stir until flour is evenly blended into mixture.
3
Turn batter into greased 1 1/2 quart casserole dish. Let rise in warm place until almost doubled, about 45 minutes.
4
Heat oven to 350u00b0F Bake until wooden skewer inserted in the center comes out clean, about 30 minutes. Cool 10 minutes, then remove bread from baking dish and cool on wire rack.
5
Great Whole Grain Breads B. Ojakangas.
365
kcal
Calories
8
g
Fat
60
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups bread flour, 3/4 cup dark rye flour, 1 tablespoon active dry yeast (1 package), 1 tablespoon caraway seed, and more.
Yes, Beer Batter Rye Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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