German rye beer bread

Yield: 1 Servings

Measure Ingredient
1 Pkg. dry yeast
12 ounces Can of warm beer
¾ cup Warm water
2 teaspoons Salt
2 cups Rye flour
3 cups Unbleaced flour
2 tablespoons Caraway seeds

In large bowl, put in the yeast with the water. Let set for 5 minutes. Then add the warm beer. Add the rye flour; beat until smooth. Add the caraway seeds. Place a large plate to cover bowl. Let set for 1½ hours. Now beat down and gradually add the salt and unbleached flour. Mix and knead. If sticky, add a little flour on the board. Knead 6 - 8 minutes. Grease the bowl and place the dough in bowl and set in warm place until doubled. Then punch down and shape into 2 rolls and place in greased 9 x 5 x 3 inch loaf pans.

Make egg wash (that's 1 egg yolk and tsp water) and brush on loaves.

And make slashes down the breads ¼ inch deep and let set for 10 minutes. Then place in heated 350 oven. Bake for 15 minutes and turn to 400 and bake for 25 minutes. Take from oven; let set in pans 10 minutes. Then turn out and place on wire rack to cool.

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