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Would anyone have the German Rye Beer Bread recipe posted at
- Thread starter pat-nocal
- Start date
Pat, Not from GRS - but Linda Collister's Book "Bread from Sourdough to Rye"
German Beer Bread
"A deliciously aromatic loaf, with the wonderful complex taste of German malt beer (stout, such as Guinness, is an alternative). The long rising time develops the flavor and avoids a crumbly loaf. Good with tangy cheese."
one-third 0.6 oz. cake compressed yeast*
1 tablespoon malt syrup
1 tablespoon honey
1-1/3 cups malt beer or sweet stout
2-3/4 cups all purpose flour
3/4 cup rye flour
2/3 cup whole wheat bread flour
1-1/2 teaspoons salt, preferably sea salt
2 tablespoons vegetable shortening, lard, or butter, diced
2 tablespoons beer, for brushing
cracked rye or wheat, for sprinkling
a baking sheet, greased
makes 1 large loaf
*To use easy blend dried yeast, mix 1/4 teaspoon with the flours and salt. Rub in the fat, then add the malt syrup, honey and beer or stout. Continue as in the main recipe.
Combine the yeast into a large pitcher. Add the malt syrup, honey, and beer and stir until completely dispersed.
Mix the flours and salt in a large bowl. Using the tips of your fingers, rub in the fat until the mixture looks like breadcrumbs. Make a well in the center, then pour in the yeast liquid. Gradually work the flour into the liquid to make a soft dough that feels tacky---if the dough feels wet and sticky, work in a little extra white flour, 1 tablespoon at a time; if there are dry crumbs in the base of the bowl, work in a little more beer or stout, 1 tablespoon at a time.
Turn out the dough onto a lightly floured work surface and knead energetically for 10 minutes; the dough will feel firmer and far less tacky.
Return the dough to the bowl and cover lightly with plastic warp. Let rise in a cool place very slowly until doubles in size, about 6--8 hours or overnight in the refrigerator.
Turn out on to a lightly floured work surface and punch down to deflate. Shape into a neat ball and set on the prepared tray. Slip the tray into a large plastic bag, slightly inflate, then close tightly and let rise in a warm place until doubled in size, about 1--4 hours depending on the initial temperature of the dough.
Meanwhile, preheat the oven to 400 Degrees F.
Uncover the loaf and brush lightly with beer. Sprinkle with cracked rye or wheat, then score with a sharp knife or razor blade. Bake in a preheated oven for 35 minutes or unitl the loaf sounds hollow when tapped underneath. Cool on a wire rack.
Beat eaten within 5 days, or toasted. Can be frozen for up to 1 month.
Recipe of Linda Collister from "Bread from Sourdough to Rye."
Pat, I don't think you will be disappointed.
German Beer Bread
"A deliciously aromatic loaf, with the wonderful complex taste of German malt beer (stout, such as Guinness, is an alternative). The long rising time develops the flavor and avoids a crumbly loaf. Good with tangy cheese."
one-third 0.6 oz. cake compressed yeast*
1 tablespoon malt syrup
1 tablespoon honey
1-1/3 cups malt beer or sweet stout
2-3/4 cups all purpose flour
3/4 cup rye flour
2/3 cup whole wheat bread flour
1-1/2 teaspoons salt, preferably sea salt
2 tablespoons vegetable shortening, lard, or butter, diced
2 tablespoons beer, for brushing
cracked rye or wheat, for sprinkling
a baking sheet, greased
makes 1 large loaf
*To use easy blend dried yeast, mix 1/4 teaspoon with the flours and salt. Rub in the fat, then add the malt syrup, honey and beer or stout. Continue as in the main recipe.
Combine the yeast into a large pitcher. Add the malt syrup, honey, and beer and stir until completely dispersed.
Mix the flours and salt in a large bowl. Using the tips of your fingers, rub in the fat until the mixture looks like breadcrumbs. Make a well in the center, then pour in the yeast liquid. Gradually work the flour into the liquid to make a soft dough that feels tacky---if the dough feels wet and sticky, work in a little extra white flour, 1 tablespoon at a time; if there are dry crumbs in the base of the bowl, work in a little more beer or stout, 1 tablespoon at a time.
Turn out the dough onto a lightly floured work surface and knead energetically for 10 minutes; the dough will feel firmer and far less tacky.
Return the dough to the bowl and cover lightly with plastic warp. Let rise in a cool place very slowly until doubles in size, about 6--8 hours or overnight in the refrigerator.
Turn out on to a lightly floured work surface and punch down to deflate. Shape into a neat ball and set on the prepared tray. Slip the tray into a large plastic bag, slightly inflate, then close tightly and let rise in a warm place until doubled in size, about 1--4 hours depending on the initial temperature of the dough.
Meanwhile, preheat the oven to 400 Degrees F.
Uncover the loaf and brush lightly with beer. Sprinkle with cracked rye or wheat, then score with a sharp knife or razor blade. Bake in a preheated oven for 35 minutes or unitl the loaf sounds hollow when tapped underneath. Cool on a wire rack.
Beat eaten within 5 days, or toasted. Can be frozen for up to 1 month.
Recipe of Linda Collister from "Bread from Sourdough to Rye."
Pat, I don't think you will be disappointed.
Pat, I have 2 rye bread recipes using beer.....
* Exported from MasterCook II *
Swedish Beer Rye Bread
Recipe By : A World of Breads
Serving Size : 2 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
1 3/4 Cups Beer
1/2 Cup Molasses -- warmed
2 Cakes Yeast, Dissolved In 1/4 Cup Warm Water
1/3 Cup Butter
2 Teaspoons Salt
3 Cups Rye Meal Of Flour
3 Cups All-Purpose Flour
1 Tablespoon Caraway Seed
Combine the beer and molasses and add the dissolved yeast. Beat in the rest of the ingredients and blend well. Brush the top of the dough with softened or melted butter, cover and let rise until doubled. Then punch down, turn out onto a floured board, knead thoroughly, about 7 to 8 minutes, using as much all-purpose flour as is necessary to keep dough from being too sticky. Shape into 2 loaves and place in buttered 8 x 4-inch loaf pans or shape into 2 oval loaves and place on buttered cookie sheets. Cover and let rise until doubled. Bake in a 350° F. oven for 35 to 45 minutes, or until done. Cool on wire racks.
- - - - - - - - - - - - - - - - - -
NOTES : The beer gives this bread a nice tang. It goes well with cheese.
* Exported from MasterCook II *
Verterkake (Norwegian Beer Bread)
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method2 Packages Active Dry Yeast -- not rapid rise
1 1/4 Cups Milk -- lukewarm
3 Cups Bread Flour -- see note
2 Cups Rye Flour
2 Cups Oat Flour
12 Oz. Bottle Dark Lager
2/3 Cup Dark Corn Syrup -- see note
3/4 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Cloves
1/2 Teaspoon Ground White Pepper
1 Tablespoon Salt
1/2 Cup Granulated Sugar
1/2 Cup Raisins -- optional
1 Cup All-Purpose Flour -- for kneading
Proof the yeast in lukewarm milk. Add 2 cups of the bread flour and stir to make a soft dough. Put in warm place for 35 to 40 minutes, until the dough starts to ferment and shows some signs of rising. (mine sat for a bit over an hour, and had doubled). This is known as a sponge. At this stage, mix the beer, sugar, spices and salt; then add the corn syrup and the beer mixture to the sponge.
Knead in the remaining flours, 1 cup at a time, in stages; rye, oat, bread and finally just enough of the last cup of all-purpose flour to make a firm, supple dough. It should look satiny, not sticky and be firm enough to be shpaed into a round loaf. Cover and place in an oiled bowl turning once to oil the entire surface, then cover. Place in a warm spot and let rise until doubled in bulk, about 1 to 2 hours.
Preheat oven to 375°F. Punch the dough down, turn out onto a floured board, flatten into a long oval shape and scatter with raisins, if desied. Gather the dough into a ball and knead for 2 minutes. (If not using raisins, skip the flattening and kneading). Cut the dough in half, and form 2 round loaves. Place on a buttered and floured or cornmeal dusted baking sheet. Allow to rise until increased in size by 50%.
When ready to bake, brush the surface of the loaves with hot water, and slash the loaves in a crosshatch pattern with a sharp knife. Do not slash too deeply.
Bake at 375°F. for 45 to 60 minutes, or until the bread is golden brown and sounds hollow when tapped on top and bottom of loaf. (Internal temp should be 200°)
Cool thoroughly before slicing.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Makes great sandwiches, if no raisins added.
NOTES : 1. I used unbleached all-purpose flour, but added 2 tablespoons of wheat gluten
2. I used light corn syrup, but I was using a stout. If beer had been lighter, I may have subbed a bit of molasses for the light corn syrup.
* Exported from MasterCook II *
Swedish Beer Rye Bread
Recipe By : A World of Breads
Serving Size : 2 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
1 3/4 Cups Beer
1/2 Cup Molasses -- warmed
2 Cakes Yeast, Dissolved In 1/4 Cup Warm Water
1/3 Cup Butter
2 Teaspoons Salt
3 Cups Rye Meal Of Flour
3 Cups All-Purpose Flour
1 Tablespoon Caraway Seed
Combine the beer and molasses and add the dissolved yeast. Beat in the rest of the ingredients and blend well. Brush the top of the dough with softened or melted butter, cover and let rise until doubled. Then punch down, turn out onto a floured board, knead thoroughly, about 7 to 8 minutes, using as much all-purpose flour as is necessary to keep dough from being too sticky. Shape into 2 loaves and place in buttered 8 x 4-inch loaf pans or shape into 2 oval loaves and place on buttered cookie sheets. Cover and let rise until doubled. Bake in a 350° F. oven for 35 to 45 minutes, or until done. Cool on wire racks.
- - - - - - - - - - - - - - - - - -
NOTES : The beer gives this bread a nice tang. It goes well with cheese.
* Exported from MasterCook II *
Verterkake (Norwegian Beer Bread)
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method2 Packages Active Dry Yeast -- not rapid rise
1 1/4 Cups Milk -- lukewarm
3 Cups Bread Flour -- see note
2 Cups Rye Flour
2 Cups Oat Flour
12 Oz. Bottle Dark Lager
2/3 Cup Dark Corn Syrup -- see note
3/4 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Cloves
1/2 Teaspoon Ground White Pepper
1 Tablespoon Salt
1/2 Cup Granulated Sugar
1/2 Cup Raisins -- optional
1 Cup All-Purpose Flour -- for kneading
Proof the yeast in lukewarm milk. Add 2 cups of the bread flour and stir to make a soft dough. Put in warm place for 35 to 40 minutes, until the dough starts to ferment and shows some signs of rising. (mine sat for a bit over an hour, and had doubled). This is known as a sponge. At this stage, mix the beer, sugar, spices and salt; then add the corn syrup and the beer mixture to the sponge.
Knead in the remaining flours, 1 cup at a time, in stages; rye, oat, bread and finally just enough of the last cup of all-purpose flour to make a firm, supple dough. It should look satiny, not sticky and be firm enough to be shpaed into a round loaf. Cover and place in an oiled bowl turning once to oil the entire surface, then cover. Place in a warm spot and let rise until doubled in bulk, about 1 to 2 hours.
Preheat oven to 375°F. Punch the dough down, turn out onto a floured board, flatten into a long oval shape and scatter with raisins, if desied. Gather the dough into a ball and knead for 2 minutes. (If not using raisins, skip the flattening and kneading). Cut the dough in half, and form 2 round loaves. Place on a buttered and floured or cornmeal dusted baking sheet. Allow to rise until increased in size by 50%.
When ready to bake, brush the surface of the loaves with hot water, and slash the loaves in a crosshatch pattern with a sharp knife. Do not slash too deeply.
Bake at 375°F. for 45 to 60 minutes, or until the bread is golden brown and sounds hollow when tapped on top and bottom of loaf. (Internal temp should be 200°)
Cool thoroughly before slicing.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Makes great sandwiches, if no raisins added.
NOTES : 1. I used unbleached all-purpose flour, but added 2 tablespoons of wheat gluten
2. I used light corn syrup, but I was using a stout. If beer had been lighter, I may have subbed a bit of molasses for the light corn syrup.
German Rye Beer Bread
Hi Pat!
I think this is the recipe you're looking for. It was originally posted by Barb-No.Calif and I adapted it to use my KA mixer, etc. Simple and good.
German Rye Beer Bread
1 1/4 cups beer, room temperature
2 tablespoons molasses
1 tablespoon unsalted butter, room temperature
1 package active dry yeast
2 teaspoons caraway seeds
2 1/2 cups bread flour
1/2 cup rye flour
1 1/2 teaspoons sea salt
Combine ingredients in mixing bowl.
Knead until smooth and elastic.
Place in lightly oiled bowl, cover, and allow to rise until double in size.
Punch down/fold and form into a loaf shape; free-form or use bread pan.
Cover and allow to rise 30 min.
Bake at 350°F for 30 to 40 min.
Makes a 1 1/2 pound loaf.
From "Country Breads Best Recipes"
http://web.archive.org/web/20010418222832/food4.epicurious.com/HyperNews/get/archive_swap23101-23200/23186.html
Hi Pat!
I think this is the recipe you're looking for. It was originally posted by Barb-No.Calif and I adapted it to use my KA mixer, etc. Simple and good.
German Rye Beer Bread
1 1/4 cups beer, room temperature
2 tablespoons molasses
1 tablespoon unsalted butter, room temperature
1 package active dry yeast
2 teaspoons caraway seeds
2 1/2 cups bread flour
1/2 cup rye flour
1 1/2 teaspoons sea salt
Combine ingredients in mixing bowl.
Knead until smooth and elastic.
Place in lightly oiled bowl, cover, and allow to rise until double in size.
Punch down/fold and form into a loaf shape; free-form or use bread pan.
Cover and allow to rise 30 min.
Bake at 350°F for 30 to 40 min.
Makes a 1 1/2 pound loaf.
From "Country Breads Best Recipes"
http://web.archive.org/web/20010418222832/food4.epicurious.com/HyperNews/get/archive_swap23101-23200/23186.html