Sour beer rye

Yield: 1 Loaf

Measure Ingredient
1.00 cup Beer, flat, room temp
¼ cup Cider vinegar
1¼ cup Bread flour
1.00 cup Whole rye flour
½ cup Whole wheat flour
¼ cup Gluten flour
1.00 teaspoon Dill weed, dried
1½ teaspoon Sea salt
2.00 teaspoon Caraway seeds
2.00 tablespoon Oil
1.00 tablespoon Honey
4.00 teaspoon Active dry yeast

Combine the beer and the vinegar in a small bowl and set aside for ten minutes. This was wonderful when I used a dark bock beer, much more flavorful then when I used a low cost generic beer. But the bread is good no matter which brand that you use.

I substituted regular salt for the Sea Salt, with no ill effects.

Add ingredients in the order specified by your breadmaker. Let cool on rack for at least one hour after it has baked.

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