Because they’re made with similar ingredients, beer and bread work well together. This rye bread is dense, dark and chewy — great for snacking on with butter and jam.
Prep time:30 minutes
Total time:3 hours minutes
Yield:Makes 2 small loaves
Dark Rye Beer Bread
1/2 cupwarm water, plus extra
2 tablespoonsbutter, melted
12 ouncesdark lager, room temperature
1 tablespooncaraway seeds
3 cupsall-purpose white flour
3 cupsrye flour
Drizzlevegetable oil (for hands)
In a mixing bowl add yeast to warm water. Let stand for 5 minutes. Add butter, molasses, beer, salt and caraway seeds. Whisk and set aside.
In a large mixing bowl, combine 2 cups all-purpose flour and 3 cups rye and stir for about 1 minute. Indent flour and pour liquid into center. Fold ingredients until elastic dough forms, adding flour and water as needed, about 5 to 6 minutes. Knead dough with lightly oiled hands 5 to 6 minutes. Cover bowl with towel and let dough rise in a warm place for 1 hour. Remove cloth and punch down to release air.
Cut dough in half. Using lightly oiled hands, work dough into two small loaves and place on parchment-lined baking sheet. Cover with towel for 1 hour more. Meanwhile, preheat oven to 350 degrees, placing a cup of water on lower shelf. Remove towel and place baking sheet on center rack. Bake 30 minutes, turn bread 180 degrees for 20 to 30 more minutes. Remove from oven to cool.