Beer Rye Bread
Rustic, hearty, and full of flavor, Beer Rye Bread is the ultimate artisan loaf with a subtle, malty twist. This recipe combines the earthy depth of rye flour with the nutty warmth of caraway seeds and the rich complexity of your favorite dark or amber beer, creating a loaf that’s as aromatic as it is delicious. A touch of honey balances the savory flavors, while the unique addition of beer lends a tender crumb and golden crust. Perfect for sandwiches, toast, or pairing with hearty soups, this homemade bread is surprisingly easy to make and requires just a bit of kneading and resting to achieve bakery-quality results. Experience the joy of baking this perfectly chewy loaf in your own kitchen—your taste buds will thank you!
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Recipe Information
Ingredients
- 200 grams Rye flour
- 300 grams Bread flour
- 7 grams Instant yeast
- 10 grams Salt
- 1 tablespoon Caraway seeds (optional)
- 1 tablespoon Honey
- 1 tablespoon Olive oil
- 350 milliliters Beer (your choice, preferably dark or amber beer)
- 50 milliliters Warm water
Instructions
In a large mixing bowl, combine the rye flour, bread flour, instant yeast, salt, and optional caraway seeds. Mix well.
In a separate bowl, stir together the honey, olive oil, beer, and warm water. Ensure the liquid mixture is slightly warm but not hot to help activate the yeast.
Pour the liquid mixture into the dry ingredients and mix until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. You may need to add a little more flour if the dough is sticky, but avoid over-flouring to maintain a moist bread.
Place the kneaded dough into a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours or until doubled in size.
Once risen, punch down the dough and shape it into a round loaf or place it in a greased bread pan.
Cover the shaped dough with the kitchen towel again and let it rise for another 30-45 minutes until it puffs up slightly.
Meanwhile, preheat your oven to 220°C (425°F). If you want a crusty loaf, place an oven-safe dish with water on the bottom rack to create steam while baking.
Bake the bread in the preheated oven for 35 minutes, or until the crust is deeply golden and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and allow it to cool on a wire rack for at least 20 minutes before slicing.
Nutrition Facts
Calories |
2141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3961 mg | 172% | |
| Total Carbohydrate | 417.9 g | 152% | |
| Dietary Fiber | 42.6 g | 152% | |
| Total Sugars | 19.9 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 1586 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
