Christmas Rye Bread Recipe

Name: Christmas Rye Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 ounces stout beer; 1 tablespoon fennel seed, pounded fine; 2 tablespoons vegetable oil; ½ cup dark corn syrup; 1 orange, Grated rind of; ¼ cup sugar; ½ teaspoon salt; 4 cups all-purpose flour, sifted; 2 cups medium rye flour, sifted; 2 ½ teaspoons yeast; ¼ cup water, lukewarm

Servings: persons

1
Combine the stout, seed, and oil being sure they are at a warmish room temperature.
2
Pour into large mixing bowl and add syrup, orange rind, sugar, and salt.
3
Mix well.
4
Add 2 cups of flour and one cup of the rye flour.
5
Beat until smooth.
6
Dissolve yeast in lukewarm water and add to mixture.
7
Beat until thoroughly mixed.
8
Add remaining flour.
9
Turn dough out on lightly floured bread board or pastry cloth and knead until smooth and elastic, approximately 20 minutes.
10
Place in greased bowl, cover with dish towel and let rise until double in bulk.
11
Punch down, let rise again until double in bulk, 1 to 1 1/2 hours.
12
Divide the dough into 2 portions, shape into loaves and place in a greased 9 x 12 x 2-inch pan.
13
Prick loaves 5 to 6 times with fork.
14
Bake at 350 for 45 to 50 minutes.
15
Remove from oven, brush with hot water.
16
Cool on cake rack.

807

kcal

Calories

Fat

158

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

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: 18 ounces stout beer, 1 tablespoon fennel seed, pounded fine, 2 tablespoons vegetable oil, ½ cup dark corn syrup, and more.

Yes, Christmas 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!

Christmas Rye Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions