Best Brewers Rye Bread Recipes

BREWER'S RYE BREAD

Steps:

• Combine flours and set aside.
• Combine warm milk, sugar OR molasses and butter.
• Measure warm ale into a large bowl.
• Sprinkle in yeast; stir until dissolved.
• Stir in milk mixture, fennel seed and 4 cups of flour.
• Beat until smooth.
• Let batter rise in warm, draft free place, until doubled in bulk (about 30 minutes).
• Stir batter down; stir in enough additional flour mixture to make a stiff dough.
• Turn dough out into a lightly floured board, knead until smooth and elastic (about 12 minutes).
• Place dough in a greased bowl, turning to grease top.
• Cover, let rise in warm draft free place until doubled in bulk (about 45 minutes).
• Punch dough down, divide it in half and shape.
• ***To Shape Loaves***.
• Gently roll each half into a 14x9 inch rectangle.
• Starting with the 9 inch side, gently roll the dough (like for a jelly roll), pinch seams closed.
• Place each rolled loaf into a greased 9x5x3 inch loaf pan.
• ***ToMake Rounds***.
• Form each dough half into a smooth round ball.
• Flatten each ball into a round, about 7 inches in diameter.
• Place each round on a greased baking sheet.
• After dough has been shaped (into loaves or rounds),cover it and let it rise in warm draft free place until doubled in bulk (about 50 minutes).
• Bake at 375°F for about 45 minutes for loaves, 35 minutes for rounds.
• Remove bread from baking pans or baking sheets and cool on wire racks.

RUSTIC RYE BREAD

Steps:

• In a large bowl, dissolve yeast in 1/4 cup warm water. Stir in brown sugar, molasses, caraway seeds, oil, salt and remaining water. Add rye flour, whole wheat flour and 1 cup all-purpose flour; beat on medium speed until smooth. Stir in enough remaining all-purpose flour to form a firm dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch down dough. Turn onto a lightly floured surface; divide in half. Shape each into a round loaf; place on a baking sheet coated with cooking spray. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1-1/2 hours. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pan to wire racks to cool.

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.