Best Rye Beer Bread Recipes

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BEER BATTER RYE BREAD



Beer Batter Rye Bread image

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

2 cups bread flour
3/4 cup dark rye flour
1 tablespoon active dry yeast (1 package)
1 tablespoon caraway seed
1 teaspoon salt
1 (12 ounce) can beer or 1 1/2 cups water
2 tablespoons vegetable oil
2 tablespoons molasses

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 BARREL CARAWAY RYE BREAD



Beer Barrel Caraway Rye Bread image

Like many of my favourite recipes, this came from Bon Appetit magazine. It appeared in the October 1983 edition as part of an article by Rita Sorci. It makes a lovely sandwich with dry salami and mayo and even makes really good toast. I adapted it to make a 2 pound loaf using dough cycle in the breadmaker. The amounts of yeast and salt seem high but they work out very well.

Provided by Marysdottir

Categories     Yeast Breads

Time 2h30m

Yield 1 large loaf

Number Of Ingredients 12

1 (12 ounce) bottle beer (any kind, wheat beer or bock is good)
1 1/2 tablespoons sugar
3 1/4 teaspoons bread machine yeast
3 cups unbleached all-purpose flour
1 1/2 tablespoons honey
1 tablespoon vegetable oil
2 1/4 teaspoons salt
3/4 teaspoon caraway seed
1 cup rye flour
1 egg
1 tablespoon water
1/4 teaspoon salt

Steps:

  • Bring beer to a boil in a saucepan and simmer 3-5 minutes. Do not let it boil over.
  • Measure beer into a measuring cup and add water as needed to make 1 1/2 cups. Let cool if necessary until the right temperature for your machine.
  • Place all ingredients except for the egg, water and 1/4 tsp salt in your breadmaker in the order recommended by the manufacturer.
  • Using "dough" cycle, start breadmaker and allow to complete its mixing, kneading and rising.
  • Transfer dough to a clean oiled counter top and knead lightly.
  • Grease a large baking sheet. Form dough into a long narrow loaf and transfer to baking sheet. Combine glaze ingredients (if you are using them) and brush over the loaf. Cover loosely with greased waxed paper, place in a warm area and let rise until doubled in bulk, about 45 minutes.
  • Bake at 375º about 30-32 minutes or until the loaf sounds hollow when tapped.
  • Cool on a rack before slicing.

Nutrition Facts : Calories 2285.6, Fat 24.9, SaturatedFat 4.2, Cholesterol 211.5, Sodium 5916.8, Carbohydrate 428.8, Fiber 28.4, Sugar 47.2, Protein 61.6

RYE BEER BREAD



Rye Beer Bread image

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

2 cups rye flour
1 ½ cups room temperature beer
2 (.25 ounce) packages active dry yeast
2 tablespoons white sugar
1 tablespoon salt
2 tablespoons shortening
1 egg
3 cups bread flour
1 tablespoon caraway seed
1 tablespoon cornmeal

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

SMOKED CHEESE AND BEER FONDUE WITH BEER-SIMMERED BRATWURST, GRILLED BACON, MUSHROOMS AND RYE BREAD



Smoked Cheese and Beer Fondue with Beer-Simmered Bratwurst, Grilled Bacon, Mushrooms and Rye Bread image

Provided by Bobby Flay

Time 1h35m

Yield 6 servings

Number Of Ingredients 25

10 ounces sharp white Cheddar, shredded (about 2 1/2 cups)
6 ounces Gruyere, shredded (about 2 cups)
2 ounces smoked Gruyere or Swiss, shredded
Scant tablespoon cornstarch
1 cup strained cooking liquid from Beer-Simmered Bratwursts, recipe follows
2 tablespoons spicy brown mustard, plus more for serving
A few drops hot sauce
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound slab bacon, rind removed, sliced about 1-inch thick
1 pound cremini mushrooms, caps only
1/3 tablespoon canola oil
Six to eight 2-inch-thick slices high-quality German rye bread
Beer-Simmered Bratwurst, recipe follows
Sweet and hot German mustards, for serving
Sweet and hot German mustards, for serving
6 cups German light ale
1 tablespoon caraway seeds
1 tablespoon coriander seeds
1 tablespoon mustard seeds
3 large onions, unpeeled, roughly chopped
2 whole cloves garlic, smashed
One 3-inch piece fresh ginger, peeled and chopped
3 pounds precooked bratwurst, pricked with a fork
2 tablespoons canola oil

Steps:

  • Preheat a grill for direct grilling. If using charcoal, arrange it so that you have areas of medium-high and low to medium-low heat.
  • Combine the cheeses in a large bowl and toss with the cornstarch. Bring the brat cooking liquid to a simmer in a medium saucepan over the higher heat. Add the cheese, a few handfuls at a time, and stir in a figure eight motion with a wooden spoon until smooth. Whisk in the 2 tablespoons spicy brown mustard and hot sauce and season with salt and pepper if needed. Transfer to a fondue pot and keep warm.
  • Place a drip pan under the lower heat side of the grill and put the bacon on the grill. Cook until nicely charred on both sides and cooked through, about 5 minutes per side. Transfer to a platter or cutting board.
  • Toss the mushroom caps with some of the canola oil and season with salt and pepper. Transfer the mushroom caps to a grill basket and cook over the higher heat side, tossing occasionally, until cooked through, about 10 minutes. Transfer to a serving bowl.
  • Brush the rye bread on both sides with canola oil and season with salt and pepper. Grill the bread over the higher heat side until toasted and slightly charred, 3 to 4 minutes per side. Transfer to a platter or cutting board.
  • Cut the bacon, rye bread and Beer-Simmered Bratwurst into chunks. Serve alongside the fondue with the mushrooms and the mustards.
  • Preheat the grill for direct grilling, high heat.
  • Combine the beer, caraway, coriander, mustard seeds, onions, garlic and ginger in a large stockpot. Then, add the bratwurst. Place the pot on the grates of the grill and bring to a simmer. Simmer the sausages until half-cooked, about 5 minutes. Remove the pan from the grill and let the bratwurst sit in the liquid for 30 minutes. Transfer the brats to a platter or cutting board and strain the liquid into a bowl, discard the solids. Reserve the liquid for the fondue.
  • Brush the sausages with canola oil and grill until the casings are crisp and golden brown and the sausages are cooked through, 4 to 6 minutes per side. Keep warm until serving.

BEER RYE BREAD (QUICK AND EASY)



Beer Rye Bread (Quick and Easy) image

A dense bread, as a good rye should be, with a little more than a hint of beer. If you love rye bread and you like beer...I know you'll like this one. And Bonus! it's quick and easy. :o) I found this in an old church cookbook, switched up a few things and re wrote the directions to be more understanding in todays world. ...

Provided by Wendy Rusch

Categories     Other Breads

Time 45m

Number Of Ingredients 10

2 pkg yeast or 1 1/2 tablespoons
1/4 c warm water, 115 degrees approx
2 Tbsp butter
2 Tbsp honey
3/4 c beer
1 1/4 c rye flour
2 1/4 c ap or bread flour
1 tsp sea salt
1 tsp garlic powder
1 tsp caraway seeds, optional

Steps:

  • 1. In large mixing bowl, add yeast and warm water, stir and allow to foam, 10 minutes. While yeast is working, in a small saucepan, add butter, honey, beer and heat until butter is melted. Remove from heat, allow to cool to 105-120 degrees, then add to yeast mixture.
  • 2. Add rye flour, AP flour, salt, garlic and caraway seeds, if desired. Mix well and knead with dough hook 4-5 minutes, adding 1/4 c flour as needed to make a soft but firm dough. It will completely pull away from the sides of the bowl forming a ball.
  • 3. Form dough into a round disk shape and place into a greased 8" round pan. Or as I did, you can place into a greased loaf pan. Cover with plastic wrap then a towel and allow to rise in warm place until doubled, about 45 minutes. Preheat oven to 375 and bake 30 minutes, or when thermometer reads 165-175. Brush top with melted butter if desired. Cool on racks 10 minutes then remove from pan to racks
  • 4. ***This bread only rises once in the pans. ***I made a double batch as to use up the full bottle of beer. (hence the 2 loaves in the photo) ***I used an amber beer, but any beer should work

RYE AND MOLASSES BREAD WITH BEER



Rye and Molasses Bread With Beer image

Provided by Florence Fabricant

Categories     side dish

Time 4h10m

Yield 2 loaves

Number Of Ingredients 13

1 1/2 packages dry yeast
1/3 cup warm milk
1/2 cup molasses
1 tablespoon grated orange peel
1 tablespoon salt
1 1/2 teaspoons ground fennel seeds
2 cups dark beer
1/2 cup rolled oats
1/2 cup bran
1 1/2 cups medium or dark rye flour
1 1/2 cups whole wheat flour
1 cup all-purpose flour (approximately)
2 teaspoons whole fennel seeds

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.

Nutrition Facts : @context http, Calories 348, UnsaturatedFat 1 gram, Carbohydrate 70 grams, Fat 3 grams, Fiber 11 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 386 milligrams, Sugar 17 grams

GERMAN RYE BEER BREAD



German Rye Beer Bread image

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

1 1/2 cups beer, at room temperature
3 tablespoons light molasses
1 1/2 tablespoons butter
2 teaspoons salt
1 tablespoon caraway seed
3 1/4 cups bread flour
3/4 cup rye flour
2 teaspoons rapid rise yeast

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 & RYE BREAD



Beer & Rye Bread image

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

1 tablespoon yeast
1/2 cup lukewarm water
1 teaspoon sugar
1/2 cup flour
1 tablespoon salt
1 cup sour milk (or buttermilk)
1 (12 ounce) bottle beer
1 1/2 cups white flour
5 cups rye flour
3 tablespoons caraway seeds (optional)

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

BEER CHEESE IN RYE BREAD BOWL RECIPE



Beer Cheese in Rye Bread Bowl Recipe image

Provided by á-178825

Number Of Ingredients 8

3 rolls Kraft nippy sharp cheese (or 24 oz extra sharp or sharp cheddar, grated
1 med finely chopped onion
1 c warm beer (not light beer)
1 T butter
1/2 t hot sauce or more to taste
1/2 t garlic powder
1 t Worcestershire sauce
1 round loaf rye bread

Steps:

  • Warm beer in pan. Stir in cheese to melt smoothly. Add remaining ingredients. Serve in hollowed out rye bread. Use pieces removed for dipping.

BEER RYE BREAD



BEER RYE BREAD image

Categories     Bread     Side     Bake

Yield 2 loaves

Number Of Ingredients 10

2 packs dry yeast
1/2 cup warm water
2 1/2 cups beer
1/3 cup butter
1 cup molasses
1 tsp salt
1 Tbsp caraway seeds
5 cups rye flour
4 cups flour
1 egg (beaten with 1 Tbsp water)

Steps:

  • 1. Dissolve yeast in water 2. Heat beer until it starts to bubble 3. Remove from heat and add butter. Stir until it melts. 4. Add molasses, salt, and caraway seeds 5. Cool to luke warm and add yeast. 6. Beat in rye flour, then 2 cups of white flour. 7. Put rest of flour on counter, place dough onit and knead it until it is smooth and elastic. 8. Place in greased bowl and llet rise until doubled in size. 9. Turn out on counter and knead lightly until smooth 10. Divide into 2 loaves and shape into boulles or loafs. 11. Bake at 350 for 40 - 45 minutes.

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