Vanilla Porter Rye Bread Recipe

Name: Vanilla Porter Rye Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sponge; 1/4 cup (26 g) medium rye flour; 1/4 cup (30 g) bread flour; 1 1/2 teaspoons (5 g) instant dry yeast; 1/2 cup (118 g) warm water; Dough; 1 1/2 cups (155 g) medium rye flour; 3 1/2 cups (420 g) bread flour; 1/4 cup (35 g) dry milk; 1 tablespoon (12 g) granulated sugar; 1 1/2 teaspoons (6 g) fine sea salt; 12 ounces (340 g) Breckenridge Vanilla Porter (not cold); 2 tablespoons (28 g) unsalted butter, at room temperature

Servings: persons

Sponge
1/4 cup (26 g) medium rye flour
1/4 cup (30 g) bread flour
1 1/2 teaspoons (5 g) instant dry yeast
1/2 cup (118 g) warm water
Dough
1 1/2 cups (155 g) medium rye flour
3 1/2 cups (420 g) bread flour
1/4 cup (35 g) dry milk
1 tablespoon (12 g) granulated sugar
1 1/2 teaspoons (6 g) fine sea salt
12 ounces (340 g) Breckenridge Vanilla Porter (not cold)
2 tablespoons (28 g) unsalted butter, at room temperature

1
Make the sponge: in the bowl of an electric mixer, stir the rye flour, bread flour, yeast, and water to combine. Cover, and let sit for 30 minutes.
2
Make the dough: add the remaining ingredients to the mixer bowl and attach the dough hook to the mixer.
3
Mix the dough on low speed for 3 minutes, then on medium speed for 4 minutes more. The dough will be relatively sticky.
4
Transfer the dough to an oiled bowl, cover with plastic wrap and let rise for 1 hour.
5
Turn the dough out onto a lightly floured work surface, and pat it into a thick rectangular shape. Working from the end farthest from you towards yourself, begin to fold the dough over itself and press firmly with your fingertips to seal. Repeat this movement until you've formed a loaf shape.
6
Lightly grease a 9x5 inch loaf pan, and transfer the shaped dough to the pan. Cover the dough with greased plastic wrap and let rise until it reaches the upper lip of the loaf pan, 1 hour - 1 hour 15 minutes.
7
Towards the end of rise time, preheat the oven to 400u00b0F. Use scissors or a razor blade to cut a few vents in the top of the bread, then transfer the loaf to the oven on the middle shelf.
8
Optional extra step: place a baking sheet with about 2 cups of ice cubes in the base of the oven. This produces steam which makes a crispier crust, but can be skipped.
9
Bake until the loaf is very golden brown and has an internal temperature of 195u00b0F. Let cool for 10 minutes in the pan, then unmold and cool completely on a wire rack.

916

kcal

Calories

Fat

137

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 13 ingredients. The key ingredients include: Sponge, 1/4 cup (26 g) medium rye flour, 1/4 cup (30 g) bread flour, 1 1/2 teaspoons (5 g) instant dry yeast, and more.

Yes, Vanilla Porter 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!

Vanilla Porter Rye Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions