Rye And Honey Beer Bread Recipes

RYE BEER BREAD

Steps:

• Combine rye flour, beer, and yeast in a large bowl. Cover bowl with plastic wrap. Set out overnight. Do not refrigerate.
• The next day, add sugar, salt, shortening, and egg; beat with mixer until smooth. Stir in caraway seeds, if wanted. Add enough white bread flour to make a soft dough.
• Knead on a lightly floured surface until smooth, approximately 10 minutes. Place in a greased bowl, and turn to oil the surface of the dough. Let rise in warm place about 1 hour, or until doubled.
• Punch down dough, and divide in half. Shape into round or oblong loaves, and place on greased baking sheets sprinkled with corn meal. Let rise for 30 minutes.
• Bake at 400 degrees F (205 degrees C) for 30 minutes. Cool on racks.

RYE AND HONEY BEER BREAD

Steps:

• Pre-heat the oven to 350 F. Grease a standard sized loaf pan with spray oil and set aside.
• Combine all dry ingredients in a medium bowl.
• Gently whisk together the honey and beer in a separate medium bowl.
• Mix the wet ingredients into the dry ingredients until well combined.
• Scrape the dough into the prepared loaf pan.
• Brush the top with melted butter.
• Bake for 40-50 minutes, until a toothpick comes out cleanly {mine took 45 minutes}.
• Allow to cool for 10-15 minutes in the pan before serving.

HONEY OAT BEER BREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan.
• In a medium bowl, stir together the flour, oats, baking powder, salt and brown sugar. Drizzle honey over the dry ingredients, then pour the beer on top. Mix just until blended. Spoon into the prepared loaf pan. Drizzle melted butter over the top.
• Bake for 25 to 30 minutes in the preheated oven, or until golden brown. A knife inserted into the top of the loaf should come out clean.

HONEY BEER BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour and sugar. Stir in honey and beer just until moistened., Transfer to a greased 8x4-in. loaf pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.

HONEY RYE BREAD

Steps:

• 1) Add ingredients to your bread machine in the order the manufacturer recommends.
• 2) Select basic setting, 1.5 pound loaf size and medium crust, then let tell it to start.
• 3) Check toward the end of the mixing cycle, scrape down the sides of the bowl with a plastic or silicon spatula to mix in any remaining flour. If it seems too dry add a bit of water. if it seems too wet, add a bit of flour.

HONEY-ROSEMARY BEER BREAD

Steps:

• Preheat the oven to 350 degrees.
• Grease a 9-by-5 loaf pan with 1 tablespoon of butter.
• Sift the flour, baking powder and salt into a large bowl.
• Mix the beer, rosemary and honey into the dry ingredients.
• Melt the remaining 3 tablespoons of butter. Whisk the butter into the mixture.
• Pour the batter into the prepared loaf pan. Gently tap the pan on the counter to even out the mixture and remove any air bubbles.
• Place in the oven and bake for 50 minutes.
• Remove from the oven and let cool for 10 minutes.
• Slice and serve with butter and salt.

BEER BATTER RYE BREAD

Steps:

• Measure 1 cup of the bread flour, all the rye flour, and the yeast, caraway seeds, and salt into large bowl of electric mixer.
• In saucepan, heat beer, oil, and molasses to 120°F - 130°F Pour liquids over dry ingredients in bowl and beat on high speed until smooth, about 3 minutes, clean down bowl with rubber spatula. Add remaining bread flour and stir until flour is evenly blended into mixture.
• Turn batter into greased 1 1/2 quart casserole dish. Let rise in warm place until almost doubled, about 45 minutes.
• Heat oven to 350°F Bake until wooden skewer inserted in the center comes out clean, about 30 minutes. Cool 10 minutes, then remove bread from baking dish and cool on wire rack.
• Great Whole Grain Breads B. Ojakangas.