Best 2 Brewers Rye Bread Recipes

**Discover the Rustic Charm of Brewer's Rye Bread: A Culinary Journey through Time and Taste**

Savor the unique aroma and hearty texture of Brewer's Rye Bread, a classic European-inspired delight that has been enjoyed for centuries. Originating from the resourceful traditions of resourceful traditions of European bakers, this bread showcases the perfect balance between the slightly sour tang of rye flour and the subtle sweetness of barley malt. With its distinctive dark crust and dense crumb, Brewer's Rye Bread offers a symphony of flavors and textures that will tantalize your taste buds. Whether you prefer the classic caraway-studded version or enjoy experimenting with different mix-ins, this versatile bread opens up a world of culinary possibilities. From hearty sandwiches to delectable toasts, Brewer's Rye Bread elevates every meal with its robust character. Indulge in the time-honored tradition of baking this iconic bread with our collection of carefully curated recipes, each offering a unique take on this beloved classic.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

BREWER'S RYE BREAD

Brewer's Rye Bread image

This is a very tasty, easy to make rye bread. Definitely worth a try if you are looking for a rye bread that is a bit "untraditional" in flavor. Prep time includes rising times.

Provided by Dee514

Categories Yeast Breads

Time 3h10m

Yield 2 loaves or rounds

Number Of Ingredients 9

Ingredients

5 -6 cups all-purpose flour
4 cups rye flour
2 cups warm milk (105°-115°F)
1 tablespoon salt
1/3 cup packed dark brown sugar or 1/3 cup molasses
1/4 cup butter
1 1/4 cups warm ale (105°-115°F)
2 envelopes active dry yeast
1/2 teaspoon fennel seed (I guess you could use traditional caraway seeds if you prefer)

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.

Tips:

Use fresh, high-quality ingredients: Good bread starts with good ingredients. Use fresh, high-quality flour, water, yeast, and salt. If you can, use organic ingredients whenever possible.
Follow the recipe carefully: Bread baking is a precise process, so it's important to follow the recipe carefully. Measure your ingredients accurately and follow the instructions step-by-step.
Use the right equipment: You don't need a lot of fancy equipment to bake bread, but you will need a few essential tools, such as a measuring cup, a measuring spoon, a mixing bowl, a loaf pan, and a baking sheet.
Be patient: Bread baking takes time. Don't rush the process. Let the dough rise fully before baking it. This will help to ensure that your bread is light and fluffy.
Experiment: Once you've mastered the basics of bread baking, you can start to experiment with different recipes and ingredients. Try adding different seeds, nuts, or fruits to your bread. You can also try different types of flour, such as whole wheat flour or rye flour.

Conclusion:

Baking bread is a rewarding experience. With a little practice, you can bake delicious, homemade bread that your family and friends will love. So what are you waiting for? Get started today!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »