Prep 5 mins
Cook 0 mins
This is a light rye bread. It uses flat beer in the dough....so drink half and let the rest sit out! It has a slightly sweet taste.
- 3⁄4 cup beer, flat
- 3⁄8 cup water
- 2 1⁄2 cups bread flour
- 1 cup rye flour
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons shortening, like Crisco
- 2 tablespoons brown sugar
- 2 tablespoons molasses
- 2 teaspoons caraway seeds
- 3 teaspoons dry yeast
- Place all ingredients in bread pan according to your machines instructions. Select Light Crust setting.
- Allow bread to cool l hour before slicing.
Used regular all purpose flour plus a tablespoon of vital wheat gluten. Otherwise I followed the recipe exactly. Good strong rye flavor, yet a light bread. Made for ZWT4. Just a tip if you don't have any flat beer--if you heat your beer to a simmer and let it cool, it will be flat--faster than just leaving it out.
Wonderful rye bread!! I added 4 Tblp. of caraway, used butter instead of Crisco, and used the dough cycle on the bread machine. I baked it at 350* for 30 minutes. Thanks for sharing this true keeper. Made for ZWT7-Antarctica Challenge.
Made for ZWT4 Beverage Challenge - Bier ist Nahrung .I am so glad I tried this bread. Added 4 tbsp flax seeds, and 4 tbsp sunflowerseed, both because I like the taste and texture of that, but also because it makes it better for you. Great recipe. Love this bread toasted with sharp cheddar.Thanks Mary.