The beer adds another layer of flavor to this rye loaf. Try a varity of types of beer.

Kitty
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine rye flour, beer, and yeast in a large bowl. Cover bowl with plastic wrap. Set out overnight. Do not refrigerate.

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  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

120.2 calories; 3.4 g protein; 21.5 g carbohydrates; 7.8 mg cholesterol; 295.1 mg sodium. Full Nutrition

Reviews (67)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/14/2003
I add dark molasses instead of the white sugar. It brings out the flavor more. Also this bread is great with chili soups breakfast and for making ham sandwiches. Try it! Sharon Read More
(67)

Most helpful critical review

Rating: 3 stars
01/07/2013
The first rise (in the bowl) was OK but once in the pans it took 1.5 hrs to rise to a barely acceptable loaf size. Then they "shrank" during baking and came out small & dense (like a quick bread. Flavor was good but won't make again because of the rising trouble (even after so much yeast!)I am at high altitude but haven't had this problem with other breads. Read More
(4)
76 Ratings
  • 5 star values: 50
  • 4 star values: 17
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
11/14/2003
I add dark molasses instead of the white sugar. It brings out the flavor more. Also this bread is great with chili soups breakfast and for making ham sandwiches. Try it! Sharon Read More
(67)
Rating: 5 stars
11/14/2003
I add dark molasses instead of the white sugar. It brings out the flavor more. Also this bread is great with chili soups breakfast and for making ham sandwiches. Try it! Sharon Read More
(67)
Rating: 5 stars
11/14/2003
Since finding this recipe I rarely bake any other rye bread. I like using a very dark stout beer. With lighter beers I add a bit of molasses. Read More
(52)
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Rating: 5 stars
12/16/2005
This recipe worried me a bit because I had all-purpose flour and wanted a higher proportion of rye flour. But even with 3 cups of rye and 2 of all-purpose it rose beautifully. I made rolls and sprinkled the caraway seeds thickly on top. Read More
(41)
Rating: 5 stars
02/22/2011
I was surprised to find that this is nearly identical to a recipe I THOUGHT I had invented. Alas... To make a darker and slightly more flavorful bread use dark/stout beer molasses and two TBS of instant coffee. Also suggest using two tablespoons of vinegar as yeast nutrient and dough conditioner. Boil the beer and cool before adding other ingredients. Boiling the beer sours it a bit for a stronger rye bread flavor. Three heaping TBS of sour cream will add a lot to the texture taste and shelf-life of the bread. Read More
(32)
Rating: 4 stars
03/28/2006
It's probably not fair to even rate this recipe because I changed it so much. I didn't let the beer/flour mixture sit overnight just for about 1 1/2 hours. I used whole wheat instead of rye and I used honey instead of sugar. I also subbed 1 c. flax flour for 1 of the cups of bread flour. anyway it still came out good. the only thing I'd change next time is maybe doubling the honey or adding a little sugar. It's got a great texture but w/ all of my changes it needs a little more sweetener. Read More
(25)
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Rating: 5 stars
02/21/2008
An excellent hearty bread. I used a dark beer and it blended beautifully with the rye. The crust is very thick and the inside nice and tender. The end of the loaf got shoved to the back of my refrigerator for a week and I just discovered it. It held up very well (didn't dry out like other breads) and is GREAT toasted. I'll be making this again this weekend when my in-laws are here. Read More
(18)
Rating: 4 stars
08/20/2006
This recipe is pretty good. However I don't think it rose well. It took at least twice as long to rise and even then it didn't rise all that much. Maybe it was my fault. ONE NOTE: previous reviews state that you might want to use a dark/strong beer. On this advice I used a Samuel Adams Boston Lager. TOO BITTER. Next time I will use an ale. Read More
(16)
Rating: 5 stars
05/13/2008
very good recipe i found it better to let the dough rise at least an hour or more Read More
(15)
Rating: 5 stars
10/31/2005
I loved this bread. Very dense and chewy and it makes an excellent Reuben sandwich. I used Heineken but next time I think I'll try a stronger beer like Warsteiner. I also added an extra tablespoon of caraway seeds. Read More
(14)
Rating: 3 stars
01/07/2013
The first rise (in the bowl) was OK but once in the pans it took 1.5 hrs to rise to a barely acceptable loaf size. Then they "shrank" during baking and came out small & dense (like a quick bread. Flavor was good but won't make again because of the rising trouble (even after so much yeast!)I am at high altitude but haven't had this problem with other breads. Read More
(4)