Beer & Rye Bread Recipe

Name: Beer & Rye Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon yeast; 1/2 cup lukewarm water; 1 teaspoon sugar; 1/2 cup flour; 1 tablespoon salt; 1 cup sour milk (or buttermilk); 1 (12 ounce) bottle beer; 1 1/2 cups white flour; 5 cups rye flour; 3 tablespoons caraway seeds (optional)

Servings: persons

1 tablespoon yeast
1/2 cup lukewarm water
1 teaspoon sugar
1/2 cup flour
1 tablespoon salt
1 cup sour milk (or buttermilk)
1 (12 ounce) bottle beer
1 1/2 cups white flour
5 cups rye flour
3 tablespoons caraway seeds (optional)

1
Sprinkle yeast over sugar & water. Allow to soften 10 minutes.
2
Stir.
3
Stir in half cup flour and allow to stand til bubbles form.
4
Add salt, milk, beer, white and rye flour and caraway seeds.
5
Mix dough til it is thick.
6
Knead on a lightly floured surface til smooth an elastic.
7
Return to bowl, cover, and let rise til doubled in bulk about 1 1/2 hours.
8
Punch down and form into 2 loaves.
9
Place loaves in buttered pans.
10
Cover.
11
Let rise til double.
12
Bake 400F 15 minutes.
13
Reduce heat to 350 and bake until loaves are done. (golden brown).

807

kcal

Calories

Fat

164

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon yeast, 1/2 cup lukewarm water, 1 teaspoon sugar, 1/2 cup flour, and more.

Yes, Beer & 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.

Beer & Rye Bread

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