Beer Batter Rye Bread

by olga

Servings:

INGREDIENTS

2 cups bread flour
3/4 cup dark rye flour
1 Tablespoon active dry yeast (1 package)
1 Tablespoon caraway seeds
1 teaspoon salt
1 can (12 ounces) beer, or 1 1/2 cups water
2 Tablespoons vegetable oil
2 Tablespoons molasses

INSTRUCTIONS

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

CHEF COMMENTS

Beer and caraway seeds flavor this rye casserole bread. Good with ham or roasted meats, it’s great for making sandwiches!

Tagged: beerbread, breads add tags

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