Beer Rye Bread Recipe

Name: Beer Rye Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons active dry yeast; 1 (12-oz.) bottle Belgian-style ale (such as New Belgium's Abbey) or other dark, fruity ale; 2 tablespoons light brown sugar; 1/4 cup butter, melted; 1 1/2 tablespoons caraway seeds; 1/4 cup molasses (not blackstrap); 1 tablespoon coarse kosher salt; 2 cups all-purpose flour; 2 cups whole-wheat flour; 2 cups rye flour; Egg wash (1 egg beaten with 1 tbsp. water)

Servings: persons

2 tablespoons active dry yeast
1 (12-oz.) bottle Belgian-style ale (such as New Belgium's Abbey) or other dark, fruity ale
2 tablespoons light brown sugar
1/4 cup butter, melted
1 1/2 tablespoons caraway seeds
1/4 cup molasses (not blackstrap)
1 tablespoon coarse kosher salt
2 cups all-purpose flour
2 cups whole-wheat flour
2 cups rye flour
Egg wash (1 egg beaten with 1 tbsp. water)

1
In a mixing bowl, combine yeast with 1/2 cup warm water. Let stand 5 minutes. Stir in beer, brown sugar, butter, caraway seeds, molasses, 2 tsp. salt, and 1 cup of each flour. Beat well, then gradually add remaining flours until dough is stiff and no longer sticky.
2
Turn dough out on a lightly floured work surface and knead until smooth and elastic. Put dough in a lightly oiled bowl, turning once to grease the top and bottom. Cover, put in a warm, draft-free place, and let rise until doubled in bulk, 1 to 1 1/2 hours.
3
Punch down dough, divide in half, and shape halves into balls. Put balls on a large baking sheet, cover, and let rise until almost doubled, 45 to 60 minutes. Brush loaves with egg wash and sprinkle each with 1/2 tsp. salt.
4
Bake at 375u00b0 for 35 to 40 minutes, or until crusts are well browned and loaves make a hollow sound when tapped. Transfer loaves to rack and let cool.
5
Note: Nutritional analysis is per slice.

785

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 tablespoons active dry yeast, 1 (12-oz.) bottle Belgian-style ale (such as New Belgium's Abbey) or other dark, fruity ale, 2 tablespoons light brown sugar, 1/4 cup butter, melted, 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.

That's it — enjoy your meal!

Beer Rye Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions