Rye Beer Bread Food

RYE BEER BREAD

Steps:

• Combine rye flour, beer, and yeast in a large bowl. Cover bowl with plastic wrap. Set out overnight. Do not refrigerate.
• The next day, add sugar, salt, shortening, and egg; beat with mixer until smooth. Stir in caraway seeds, if wanted. Add enough white bread flour to make a soft dough.
• Knead on a lightly floured surface until smooth, approximately 10 minutes. Place in a greased bowl, and turn to oil the surface of the dough. Let rise in warm place about 1 hour, or until doubled.
• Punch down dough, and divide in half. Shape into round or oblong loaves, and place on greased baking sheets sprinkled with corn meal. Let rise for 30 minutes.
• Bake at 400 degrees F (205 degrees C) for 30 minutes. Cool on racks.

BEER BATTER RYE BREAD

Steps:

• Measure 1 cup of the bread flour, all the rye flour, and the yeast, caraway seeds, and salt into large bowl of electric mixer.
• In saucepan, heat beer, oil, and molasses to 120°F - 130°F 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.
• Turn batter into greased 1 1/2 quart casserole dish. Let rise in warm place until almost doubled, about 45 minutes.
• Heat oven to 350°F 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.
• Great Whole Grain Breads B. Ojakangas.

BATTER RYE BREAD

Steps:

• Combine warm water, yeast, and honey in a large bowl; stir gently. Place a dry cloth over the bowl and let sit until yeast is dissolved and foamy, about 5 minutes.
• Add 1 cup all-purpose flour, rye flour, shortening, caraway seeds, and salt. Beat vigorously with a spoon for 2 minutes, or blend with an electric mixer on low speed, scraping the sides and bottom of the bowl often.
• Stir in whole wheat flour and remaining 3/4 cup all-purpose flour until smooth. Cover and let rise in a warm, draft-free place until doubled in size, 45 to 60 minutes.
• Stir the batter down, beating about 25 strokes. Place in a greased loaf pan, smoothing out the top with a floured hand. Cover and let rise until dough reaches the top of the pan, about 40 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until top is golden brown, 45 to 50 minutes. Carefully tip loaf out of the pan onto a work surface and gently tap bottom of loaf. If it sounds hollow, bread is done.

YEASTED BEER BREAD

Steps:

• The evening before you want to bake your bread, mix rye flour, salt, beer, 2 cups plus 3 Tbsp. (270 g) bread flour, and ½ cup cold water (65°F-70°F) in the bowl of a stand mixer until a wet, sticky dough forms. Cover with a kitchen towel and let rest 20 minutes. (Resting here allows the flour to hydrate and promotes elasticity and gluten development in the dough.)
• Fit bowl with dough on stand mixer fitted with dough hook. Add molasses and yeast and mix on low speed to combine, 1-2 minutes. Increase speed to medium and mix 2 minutes to develop the dough. (Alternatively, you can mix by hand in a medium bowl with a sturdy rubber spatula or dough whisk.) If dough seems dry, add 1-2 Tbsps water.
• Transfer dough to a clean medium bowl and cover with a kitchen towel or plastic wrap. Let sit at room temperature overnight (12 hours).
• The following day, transfer dough to a lightly floured surface. Gently flatten into a rough square, then bring all 4 corners to the center and pinch together with your fingers. Turn dough over and, using a bench scraper or your hand, push edges of dough under loaf toward the center while rotating to create tension across the top to shape into a ball. Using your hands and dusting with flour as needed, gently rotate ball against surface to tighten further and seal bottom. Generously flour proofing basket with rice or bread flour and invert dough into basket so seam side is up. Cover with a kitchen towel and let sit until dough no longer springs back when poked with your finger, 2-3 hours.
• About 30 minutes before baking bread, place a rack in middle of oven and set Dutch oven with lid on it. Preheat oven to 450°F.
• Cut a round of parchment paper a few inches wider in diameter than the ball of dough. Invert proofing basket onto parchment to release dough (dust off excess flour if desired). Using a lame or a sharp paring knife, cut a crosshatch pattern about ½" deep on surface of dough. These cuts will serve as steam-release vents when the bread expands in the oven.
• Using oven mitts, place preheated (very hot!) Dutch oven on a heat-resistant surface and remove lid. Using parchment paper as handles, carefully place dough inside Dutch oven. Cover and bake 30 minutes. (Covering helps retain enough steam inside the pot to allow the surface of the bread to remain supple and expand.)
• Remove lid and continue to bake bread until crust is a dark mahogany brown and an instant-read thermometer inserted into center registers 200°F, 15-20 minutes (removing the lid allows the bread's exterior to caramelize and bake into a chewy crust). Using oven mitts, carefully remove pot from oven. Gently invert bread onto a wire rack and let cool before slicing.

RYE AND MOLASSES BREAD WITH BEER

Steps:

• Dissolve yeast in milk. Set aside in a warm place to proof, about five minutes.
• Mix all but one tablespoon of the molasses with orange rind, salt and ground fennel seeds in a saucepan. Bring to a boil, then mix with beer in a large bowl. Mix the remaining tablespoon of molasses with a tablespoon of warm water and set aside to use as a glaze.
• Stir in the yeast mixture. Then stir in the oats, bran and rye flour. Add the whole wheat flour, a half-cup at a time, to make a soft, somewhat sticky dough.
• Turn the dough out onto a board liberally spread with the all-purpose flour. Knead until the dough is soft, smooth and fairly elastic, adding more all-purpose flour as necessary. Most of the stickiness should be gone from the dough.
• Place dough in an oiled bowl, cover and set aside to rise until doubled, one-and-a-half to two hours. Punch dough down, knead briefly and divide in half.
• Shape each portion of dough into a narrow, plump oval and press the fennel seeds into the top of each loaf. Place loaves on an oiled baking sheet and set aside to rise until doubled, about one hour.
• Preheat oven to 375 degrees. Brush each loaf with some of the glaze prepared in Step 2. Place breads in the middle of the oven and bake until they sound hollow when tapped, about 40 minutes. Brush more glaze on the loaves during baking.
• Cover breads loosely with foil and cool on racks.