Rye Bread with Beer

by Jeff
(New Bern, US)

Rye Bread with Beer

Ingredients:
2 cups rye flour
1½ cups beer (yeungling lager)
2 tsp yeast
2 T white sugar
1 T salt (kosher)
1 egg
2 T vegetable oil
2½ – 2 cups bread flour

Directions:

Warm the beer to a bit over 90° and add the yeast; whisk to dissolve. Mix with rye flour, cover with plastic wrap and place in the oven overnight – oven light on and a hot pad to crack open the door.

Next day add sugar, salt, egg, and oil – mix to combine.

Dump mixture into the large bowl of your electric mixer and add 2 cups of bread flour. Mix until combined and add enough extra flour to form a soft dough. The dough should be just slightly tacky.

Dump on a floured board and knead 3 or 4 minutes. Form into a ball with the top and sides smooth.

Place into a lightly oiled bowl, coating the top then place top up. Cover the bowl with plastic wrap and place back in the oven with the same conditions as above.

Allow to rise, about double in size. My bread takes about 2 hours to rise. Remove, punch down, and form 2 loaves; return to oven for last rise. Mine is on parchment paper. The last rise should take about 75 minutes.

Remove the loaves to preheat the oven to 415°; bake the bread for about 20-25 minutes and check with a thermometer. Remove at 190°. Cool on a rack.

This was a recipe in AllRecipes that I modified.