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5 recipes improved by beer

By: Enrique Gili on Nov. 1, 2013, 3 p.m.
dark rye beer bread

Photo: Africa Studio/Shutterstock

6 of 7

Dark Rye Beer Bread

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


  • 2 envelopes yeast
  • 1/2 cup warm water, plus extra
  • 2 tablespoons butter, melted
  • 2 ounces molasses
  • 12 ounces dark lager, room temperature
  • 2 teaspoons salt
  • 1 tablespoon caraway seeds
  • 3 cups all-purpose white flour
  • 3 cups rye flour
  • Drizzle vegetable oil (for hands)
  • 1 cup water
Cooking directions
  1. 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.
  2. 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.
  3. 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.