Beer Batter Rye Bread Recipe

Ingredients for Beer Batter Rye Bread

• 1 1/2 cups bread flour
• Dark Rye Flour
• Active Dry Yeast
• Caraway Seed
• 1 1/2 teaspoons salt
• 1 cup beer
• Vegetable Oil
• 2 tablespoons molasses

How to Make Beer Batter Rye Bread

1. 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.
2. 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.
3. 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.
4. Gradually add 1/2 cup bread flour, mixing until just combined. The batter will be slightly thick.
5. Pour the batter into a greased 1 1/2-quart casserole dish.
6. Let the batter rise in a warm place until almost doubled in size, about 45 minutes.
7. Preheat your oven to 350°F (175°C).
8. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let the bread cool in the casserole dish for 10 minutes before removing it to cool completely on a wire rack.