RYE BEER BREAD
The beer adds another layer of flavor to this rye loaf. Try a varity of types of beer.
Provided by Kitty
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 15h50m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 120.2 calories, Carbohydrate 21.5 g, Cholesterol 7.8 mg, Fat 1.7 g, Fiber 1.9 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 295.1 mg, Sugar 1.2 g
GERMAN RYE BEER BREAD
Make and share this German Rye Beer Bread recipe from Food.com.
Provided by dicentra
Categories Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Place all ingredients in bread machine.
- Program basic cycle and crust settings. Press start.
Nutrition Facts : Calories 2275.4, Fat 24, SaturatedFat 11.8, Cholesterol 45.8, Sodium 4825.7, Carbohydrate 433.2, Fiber 26.4, Sugar 35.2, Protein 55.4
BEER BREAD
Provided by Food Network
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F.
- Butter a loaf pan and set aside. In a large bowl, combine the flour, sugar, and beer and mix well. The mixture should be sticky. Pour into the loaf pan and bake for 55 minutes. At the last 3 minutes of baking, remove from oven, brush the top of the loaf with butter and return to oven.
BEER & RYE BREAD
Make and share this Beer & Rye Bread recipe from Food.com.
Provided by Bluenoser
Categories Yeast Breads
Time 3h15m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Sprinkle yeast over sugar & water. Allow to soften 10 minutes.
- Stir.
- Stir in half cup flour and allow to stand til bubbles form.
- Add salt, milk, beer, white and rye flour and caraway seeds.
- Mix dough til it is thick.
- Knead on a lightly floured surface til smooth an elastic.
- Return to bowl, cover, and let rise til doubled in bulk about 1 1/2 hours.
- Punch down and form into 2 loaves.
- Place loaves in buttered pans.
- Cover.
- Let rise til double.
- Bake 400F 15 minutes.
- Reduce heat to 350 and bake until loaves are done. (golden brown).
Nutrition Facts : Calories 1533.3, Fat 10, SaturatedFat 3, Cholesterol 12.2, Sodium 3558.5, Carbohydrate 309.2, Fiber 41.9, Sugar 11.5, Protein 43.9
HOMEMADE RYE BREAD
Provided by Food Network
Time 3h15m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the salt, rye flour, all-purpose flour, and caraway seeds. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.
- Preheat the oven to 350 degrees F and lightly grease a 5 1/2 by 9-inch baking pan.
- Remove the dough from the bowl and invert onto a lightly floured surface. Gently knead the dough several times. Tuck and roll so that any seams disappear into the dough and place in the prepared baking pan. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Use a pastry brush to brush the egg lightly over the top of the dough. Bake until lightly brown, about 45 minutes. Remove from the oven and cool on a rack.
YEASTED BEER BREAD
This no-knead loaf is made with a combination of whole grain rye and bread flours. Molasses and dark beer add warm notes that enhance the rich flavor of the rye.
Provided by Roxana Jullapat
Categories Breakfast Bread Beer Molasses Bake snack Peanut Free Soy Free Dairy Free Fat Free Tree Nut Free Vegetarian Vegan
Yield Makes 1 round loaf
Number Of Ingredients 9
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.
BEER BATTER RYE BREAD
Beer and caraway seeds flavor this rye casserole bread. Good with ham or roasted meats, it's great for making sandwiches!
Provided by Olha7397
Categories Yeast Breads
Time 1h
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 178.8, Fat 3.4, SaturatedFat 0.4, Sodium 236.8, Carbohydrate 30.7, Fiber 3.4, Sugar 2.4, Protein 4.7
BEER BREAD
Per Google.com, the #1 recipe for Beer Bread in the world! There are a few recipes for beer bread out there, but none as simple (and tasty!) as this one. You can even mix it in the baking pan for easy cleanup. This is sensational when served with soups or just as a snack, but don't expect it to be around very long when your family gets a taste of it! Be sure to use a sheet pan on the shelf below the pan to catch any excess butter that may drip during cooking.
Provided by Gerald Norman
Categories Quick Breads
Time 1h3m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Mix dry ingredients and beer.
- Pour into a greased loaf pan.
- Pour melted butter over mixture.
- Bake 1 hour, remove from pan and cool for at least 15 minutes.
- UPDATED NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.
- Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the "correct" way and you will see an amazing difference in the end product.
- I have had many email from you kind folks about using non-alcoholic beverages instead of beer. That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.
- The final result should be a thick, hearty and very tasteful bread, NOT A BRICK! ;).
- Thank you all for the incredibly nice comments and those of you who left a bad review - learn to sift sift SIFT! You will be amazed at the results you get.
POLISH BEER RYE BREAD (BREAD MACHINE)
Make and share this Polish Beer Rye Bread (Bread Machine) recipe from Food.com.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 3h30m
Yield 1 loar
Number Of Ingredients 27
Steps:
- Open the container or beer and let stand at room temperature for a few hours to go flat.
- Place all the ingredients in the pan according to the order in the manufacturer's instructions.
- Set crust on medium and program for Basic cycle; press Start.
- When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
- Let cool to room temperature before slicing.
Nutrition Facts : Calories 4149.9, Fat 48.2, SaturatedFat 23.7, Cholesterol 91.6, Sodium 8467.4, Carbohydrate 791.1, Fiber 64.2, Sugar 90.7, Protein 104.7
More about "rye beer bread food"
BEER RYE BREAD RECIPE | MYRECIPES
From myrecipes.com
Servings 2Calories 144 per servingTotal Time 3 hrs 30 mins
- 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.
- 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.
- 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.
- Bake at 375° 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.
NO KNEAD BEER RYE BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.7/5 (106)Total Time 13 hrs 5 minsCategory BreadCalories 132 per serving
BEER RYE BREAD RECIPE | BREAD MACHINE RECIPE
From breadmakermachines.com
WHAT IS MADE FROM RYE? - THE SPRUCE EATS
From thespruceeats.com
RYE BEER BREAD | THE FRESH LOAF
From thefreshloaf.com
SICK OF FOOD: SOURDOUGH RYE BEER BREAD ~ HOW TO GET RID OF …
From sickofood.blogspot.com
RYE BERRY BREAD RECIPE - MARCIA KIESEL | FOOD & WINE
From foodandwine.com
NO KNEAD BEER RYE BREAD RECIPE - FOOD NEWS
From foodnewsnews.com
BEER RYE SOURDOUGH • THE BOJON GOURMET
From bojongourmet.com
SOURDOUGH BEER BREAD WITH LOT OF TASTE - SOURDOUGH&OLIVES
From sourdoughandolives.com
RYE BEER BREAD - CRECIPE.COM
From crecipe.com
DOUBLE LEVAIN PILSNER BREAD | KAREN'S KITCHEN STORIES
From karenskitchenstories.com
BROWN BEER RYE BREAD RECIPE | MYRECIPES
From myrecipes.com
5 BENEFITS OF RYE BREAD AND SIDE EFFECTS - HEALTH BENEFITS OF
From healthbenefitsof.org
RECIPE FOR DANISH RYE BREAD - NORDIC FOOD & LIVING
From nordicfoodliving.com
BONNIE'S RYE BEER BREAD MIX - THE MARYLAND STORE
From themarylandstore.com
BEER RYE BREAD RECIPE -SUNSET MAGAZINE
From sunset.com
BEER RYE BREAD RECIPE - FOOD NEWS
From foodnewsnews.com
NEELA'S GUINNESS DARK RYE BEER BREAD - STAY HOME DRINK BEER
From stayhomedrinkbeer.com
BEER BATTER RYE BREAD RECIPE - FOOD NEWS
From foodnewsnews.com
LIGHT-RYE BEER BREAD (BREAD MACHINE) - ALL ROADS LEAD TO THE …
From allroadsleadtothe.kitchen
10 BEST BEER BREAD WITH YEAST RECIPES | YUMMLY
From yummly.com
RYE BEER BREAD RECIPE - CRAFT BEER & BREWING
From beerandbrewing.com
RYE BEER - RARE FOOD SHOP
RYE BATTER BREAD - FLY-LOCAL
From fleischmannsyeast.com
RYE AND MOLASSES BREAD WITH BEER RECIPE - FOOD NEWS
From foodnewsnews.com
POLISH SAUERKRAUT BREAD - POLISH HOUSEWIFE
From polishhousewife.com
BEER PUMPERNICKEL RYE - WWW.SCLIVING.COOP
From scliving.coop
HOW TO BAKE DANISH RYE BREAD - SCANDINAVIA STANDARD
From scandinaviastandard.com
RYE BEER BREAD RECIPE BY PARTY.FREAK | IFOOD.TV
From ifood.tv
BEER 'N BREAD PORRIDGE - RIBE VIKINGECENTER
From ribevikingecenter.dk
RYE AND HONEY BEER BREAD | SWEET PEAS & SAFFRON
From sweetpeasandsaffron.com
RYE BREAD - THE FOOD PIG
From thefoodpig.com
GERMAN BEER BREAD WITH YEAST (RYE OR WHEAT VERSIONS)
From craftbeering.com
RYE BREAD RECIPE - BBC FOOD
From bbc.co.uk
RYE, ALE AND OAT BREAD RECIPE - BBC FOOD
From bbc.co.uk
SOURDOUGH BEER BREAD WITH RYE | KIALLA PURE FOODS
From kiallafoods.com.au
DANISH RYE BREAD PORRIDGE (ØLLEBRøD) | SAVEUR
From saveur.com
RYE BEER - CRAFTBEER.COM
From craftbeer.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love