Beer Rye Bread

2 tablespoons active dry yeast

1 (12-oz.) bottle Belgian-style ale (such as New Belgium's Abbey) or other dark, fruity ale

2 tablespoons light brown sugar

1/4 cup butter, melted

1 1/2 tablespoons caraway seeds

1/4 cup molasses (not blackstrap)

1 tablespoon coarse kosher salt

2 cups all-purpose flour

2 cups whole-wheat flour

2 cups rye flour

Egg wash (1 egg beaten with 1 tbsp. water)

Step 1

In a mixing bowl, combine yeast with 1/2 cup warm water. Let stand 5 minutes. Stir in beer, brown sugar, butter, caraway seeds, molasses, 2 tsp. salt, and 1 cup of each flour. Beat well, then gradually add remaining flours until dough is stiff and no longer sticky.

Step 2

Turn dough out on a lightly floured work surface and knead until smooth and elastic. Put dough in a lightly oiled bowl, turning once to grease the top and bottom. Cover, put in a warm, draft-free place, and let rise until doubled in bulk, 1 to 1 1/2 hours.

Step 3

Punch down dough, divide in half, and shape halves into balls. Put balls on a large baking sheet, cover, and let rise until almost doubled, 45 to 60 minutes. Brush loaves with egg wash and sprinkle each with 1/2 tsp. salt.

Step 4

Bake at 375° for 35 to 40 minutes, or until crusts are well browned and loaves make a hollow sound when tapped. Transfer loaves to rack and let cool.

Step 5

Note: Nutritional analysis is per slice.

Nutrition Facts

Amount Per Serving
Calories 144Calories from Fat 17

% Daily Value *
Total Fat 2.7g5%

Saturated Fat 1.3g7%
Cholesterol 14mg5%
Sodium 271mg12%
Total Carbohydrate 27g9%

Dietary Fiber 3.2g13%
Protein 4.1g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Beer Rye Bread