Ingredients for Beer Batter Rye Bread
- 1 1/2 cups bread flour
- 1 1/2 cups rye flour
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon caraway seeds
- 1 1/2 teaspoons salt
- 1 cup beer
- 2 tablespoons vegetable oil
- 2 tablespoons molasses
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How to Make Beer Batter Rye Bread
- In a large bowl of an electric mixer, combine 1 cup bread flour, 1 1/2 cups rye flour, 2 1/4 teaspoons (1 packet) active dry yeast, 1 tablespoon caraway seeds, and 1 1/2 teaspoons salt.
- In a small saucepan, gently heat 1 cup beer, 2 tablespoons vegetable oil, and 2 tablespoons molasses to 120-130°F (49-54°C). Pour the warm liquid mixture over the dry ingredients in the mixer bowl.
- Beat on high speed for 3 minutes, until the batter is completely smooth. Scrape down the sides of the bowl with a rubber spatula as needed.
- Gradually add 1/2 cup bread flour, mixing until just combined. The batter will be slightly thick.
- Pour the batter into a greased 1 1/2-quart casserole dish.
- Let the batter rise in a warm place until almost doubled in size, about 45 minutes.
- Preheat your oven to 350°F (175°C).
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the casserole dish for 10 minutes before removing it to cool completely on a wire rack.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
9g
Fat
2g
Carbs
10g
