Everyday Meals

Beer Rye Bread

Chef’s Note

“From beerinstitute.com”




2 Loaves




  • 3 cupsbeer
  • 13 cuplard or 13 cupbacon fat or 13 cupshortening
  • 12 cup firmly packed light brown sugar
  • 12 cuplight molasses
  • 12 tablespoonsalt
  • 2 tablespoons grated orange rind
  • 2 tablespoonscaraway seeds
  • 2 (1/4 ounce) packages active dry yeast (4 1/2 teaspoons total)
  • 12 cupwarm water
  • 5 cups unsifted rye flour
  • 5 -6 cups unsifted white flour
  • Directions

  • Heat beer until it just bubbles; add lard, brown sugar, molasses, salt, orange rind and caraway seeds. Cool to lukewarm.
  • Dissolve yeast in warm water; add to lukewarm beer mixture. Beat in rye flour and enough white flour to make soft dough. Turn out on a heavily floured board; knead until smooth and elastic. Place in a greased bowl, turning to grease top. Cover; let rise in a warm place until double in bulk.
  • Punch down dough and knead again. Divide in half; shape into 2 round or long ovals on a greased cookie sheet. Slash tops of loaves with a sharp knife. Let rise until double in bulk. Bake at 350 degrees for 40 to 45 minutes or until done.
  • Source: Read Full Article