Hearty Rye Bread
A quick and easy rendition of classic rye bread made with beer for that special sour rye flavor.
This recipe makes 1 loaf
|Beer||1/2 cup||1 cup||1 cup, plus 2 TBSP|
|Vegetable Oil||2 TBSP||3 TBSP||1/4 cup|
|Bread Flour||1+3/4 cups||2+1/2 cups||3 cups|
|Salt||1/2 tsp||1 tsp||1+1/2 tsp|
|Brown Sugar||2 TBSP||3 TBSP||1/4 cup|
|Caraway Seeds||1/2 tsp||1 tsp||1+1/2 tsp|
|Fennel Seeds||1/4 tsp||1/2 tsp||3/4 tsp|
|Orange Zest||1/4 tsp||1/2 tsp||3/4 tsp|
|Active Dry Yeast||1+1/2 tsp||2+1/4 tsp||1 TBSP|
|Rye Flour||1/4 cup||1/2 cup||1 cup|
Bread Machine Method
Have liquid ingredients at 80°F and all others at room temperature. Place ingredients in pan in the order listed. Select “Basic” or “White Bread” cycle and medium or normal crust. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. Remove bread when cycle is finished; cool. See our Bread Machine section for more helpful tips and information.
Using ingredient amounts listed for medium loaf, combine 1 cup bread flour, yeast, and other dry ingredients, except rye flour. Combine liquid ingredients and heat to 120° to 130°F.
Hand-Held Mixer Method
Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in rye flour and enough of the remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional bread flour if necessary.
Stand Mixer Method
Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add rye flour and enough of the remaining bread flour to form a firm dough. Knead with dough hook(s) 5 to 7 minutes until smooth and elastic.
Food Processor Method
Have all ingredients at room temperature. 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 and enough of the remaining bread flour until dough forms a ball.
Rising, Shaping, and Baking
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. 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.
This recipe is featured at Feed Your Soul.
*You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.