Hearty Rye Beer Bread

Submitted by gailanng

"redstaryeast.com. Note:  Very lightly spoon flour into the measuring cup."

 

• Ready In: 2hrs 45mins
• Ingredients: 30
• Yields: 1 Loaf

ingredients

• Small Loaf

• 1⁄2 cup beer
• 2 tablespoons vegetable oil
• 1 3⁄4 cups bread flour
• 1⁄2 teaspoon salt
• 2 tablespoons brown sugar
• 1⁄2 teaspoon caraway seed
• 1⁄4 teaspoon fennel seed
• 1⁄4 teaspoon orange zest (orange part only)
• 1 1⁄2 teaspoons active dry yeast
• 1⁄4 cup rye flour

• Medium Loaf

• 1 cup beer
• 3 tablespoons vegetable oil
• 2 1⁄2 cups bread flour
• 1 teaspoon salt
• 3 tablespoons brown sugar
• 1 teaspoon caraway seed
• 1⁄2 teaspoon fennel seed
• 1⁄2 teaspoon orange zest (orange part only)
• 2 1⁄4 teaspoons active dry yeast
• 1⁄2 cup rye flour

• Large Loaf

• 1 cup beer plus 2 tablespoons beer
• 1⁄4 cup vegetable oil
• 3 cups bread flour
• 1 1⁄2 teaspoons salt
• 1⁄4 cup brown sugar
• 1 1⁄2 teaspoons caraway seeds
• 3⁄4 teaspoon fennel seed
• 3⁄4 teaspoon orange zest (orange part only)
• 1 tablespoon active dry yeast
• 1 cup rye flour

directions

1. For either method:  Have dry ingredients at 80°F and combine all except the rye flour; set aside. Combine beer and oil; warm to 120 to 130 degrees F then add yeast. Allow to ‘bloom’ for 5 minutes.

2. Stand Mixer Method:

3. Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add rye flour to form a firm dough. Knead with dough hook(s) 5 to 7 minutes until smooth and elastic. If too stiff, add additional water -- a very little at a time.

4. Food Processor Method:

5. Put dry mixture in processing bowl with steel blade. While the motor is running, add liquid ingredients. Process until mixed. Continue processing, adding rye flour until dough forms a ball. If too stiff, add additional water -- a very little at a time.

6. Rising, Shaping and Baking:

7. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. About 1 1/2 hours.  Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14 x 7-inch rectangle. Starting with longer side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place on lightly greased cookie sheet. Cover; let rise until indentation remains after touching. With very sharp knife, make 2 or 3 diagonal slashes across top of loaf. While dough is rising, place an 8-inch pan on lowest rack of oven and preheat to 450°F When the oven reaches 450°F, fill the 8-inch pan with about 2 cups boiling water. Reduce oven temperature to 400°F and place loaf on cookie sheet on rack above water. Bake 40 to 45 minutes. Remove from cookie sheet; cool before slicing.