Artisan Rye Beer Bread with Caraway
Experience the rich, savory flavor of this Artisan Rye Beer Bread with Caraway. Infused with the distinctive taste of dark rye flour and aromatic caraway seeds, this hearty bread is elevated by the addition of beer, which not only enhances the flavor but also contributes to a beautifully airy texture. Perfect for accompanying savory dishes like baked ham or roasted meats, this rustic loaf is an excellent choice for creating delicious sandwiches. With its unique flavors and delightful crust, it’s sure to be a hit at your next gathering or family dinner.
10
Servings
110
Calories
8
Ingredients
Ingredients
Bread Flour
2 cups (measured)
Dark Rye Flour
3/4 cup (measured)
Active Dry Yeast
1 tablespoon (1 package)
Caraway Seeds
1 tablespoon (whole)
Salt
1 teaspoon (measured)
Beer
1 (12-ounce) can (or 1 1/2 cups of water)
Vegetable Oil
2 tablespoons (measured)
Molasses
2 tablespoons (measured)
Instructions
1
In a large mixing bowl, combine 1 cup of bread flour, all of the dark rye flour, the active dry yeast, caraway seeds, and salt.
2
In a saucepan, gently heat the beer, vegetable oil, and molasses until the temperature reaches between 120°F and 130°F. It’s important not to overheat to avoid killing the yeast.
3
Pour the heated liquid mixture over the dry ingredients in the mixing bowl. Using an electric mixer, beat the mixture on high speed for about 3 minutes, scraping down the sides of the bowl with a rubber spatula as needed, until the batter is smooth.
4
Add the remaining bread flour gradually to the batter, stirring until all the flour is well incorporated and the mixture is thick and sticky.
5
Transfer the batter into a greased 1 1/2-quart casserole dish. Cover and let rise in a warm place until the batter has nearly doubled in size, approximately 45 minutes.
6
While the batter is rising, preheat your oven to 350°F.
7
Once the batter has risen, place the dish in the preheated oven. Bake for approximately 30 minutes or until a wooden skewer inserted into the center comes out clean.
8
Remove the bread from the oven and let it cool in the dish for about 10 minutes. Carefully turn the bread out onto a wire rack to cool completely before slicing.
Nutrition Information
2g
Fat
19g
Carbs
3g
Protein
1g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Artisan Rye Beer Bread with Caraway?
It is a hearty, savory yeast bread that combines dark rye flour, aromatic caraway seeds, and beer to create a rustic loaf with an airy texture and a rich flavor profile.
What are the main ingredients for this bread?
The recipe requires bread flour, dark rye flour, active dry yeast, caraway seeds, salt, a 12-ounce can of beer, vegetable oil, and molasses.
Can I substitute the beer in this recipe?
Yes, if you prefer not to use beer, you can substitute it with 1 1/2 cups of water.
What temperature should the beer mixture reach before mixing?
The mixture of beer, oil, and molasses should be heated to between 120°F and 130°F to properly activate the yeast without killing it.
What is the purpose of caraway seeds in this recipe?
Caraway seeds provide a traditional, aromatic, and slightly nutty flavor that is a classic hallmark of rye breads.
How long does the batter need to rise?
The batter should rise in a warm place for approximately 45 minutes, or until it has nearly doubled in size.
What kind of dish should I use for baking?
This recipe is designed to be baked in a greased 1 1/2-quart casserole dish.
At what temperature should the oven be preheated?
Preheat your oven to 350°F before baking the risen batter.
How do I know when the bread is finished baking?
The bread is done when it has baked for about 30 minutes and a wooden skewer inserted into the center comes out clean.
Why do I need to beat the mixture for 3 minutes with a mixer?
Beating the batter on high speed for 3 minutes helps develop the gluten and ensures the batter is smooth before the remaining flour is added.
What is the calorie count per serving?
Each serving of this Artisan Rye Beer Bread contains approximately 110 calories.
How many servings does one loaf provide?
This recipe yields approximately 10 servings.
What type of flour is used besides rye?
The recipe uses 2 cups of bread flour, which provides the necessary protein structure for the yeast bread.
Why is molasses included in the recipe?
Molasses adds a subtle depth of flavor, color, and provides sugar to help feed the yeast.
Does the recipe require kneading?
No, this is a batter-style bread that is mixed and beaten rather than traditionally kneaded on a countertop.
What should the texture of the dough be like before rising?
Once all the flour is incorporated, the mixture should be thick and sticky.
Should the bread be cooled in the pan?
It should cool in the dish for about 10 minutes before being turned out onto a wire rack to cool completely.
What dishes pair well with this rye bread?
It pairs excellently with savory dishes like baked ham, roasted meats, or can be used for hearty sandwiches.
Can I use active dry yeast for this recipe?
Yes, the recipe specifically calls for 1 tablespoon (approximately 1 package) of active dry yeast.
Is this bread high in fat?
No, it is relatively low in fat, with only 2g of fat per serving.
What are the macronutrients for one serving?
Each serving contains 19g of carbohydrates, 3g of protein, and 2g of fat.
Is there fiber in this bread?
Yes, each serving provides 1g of dietary fiber, thanks in part to the dark rye flour.
Can I use light rye flour instead of dark rye flour?
You can, but dark rye flour is recommended for the most robust flavor and traditional rustic appearance.
What happens if I overheat the beer mixture?
If the liquid exceeds 130°F, it may kill the yeast, which will prevent the bread from rising.
How much yeast is in '1 tablespoon' mentioned in the recipe?
One tablespoon of active dry yeast is roughly equivalent to one standard package.
Is this considered a quick bread or a yeast bread?
While it uses beer, it is categorized as a yeast bread because it relies on active dry yeast for leavening.
Does the beer make the bread taste like alcohol?
No, the alcohol evaporates during baking, leaving behind a rich, fermented depth of flavor and contributing to a better texture.
Should the caraway seeds be crushed or whole?
The recipe calls for 1 tablespoon of whole caraway seeds to be mixed directly into the dry ingredients.
Can I double the recipe?
Yes, but you would likely need a larger bowl and two casserole dishes or a larger baking pan to accommodate the extra volume.
What tags define this recipe's style?
This recipe is tagged as rye bread, beer bread, savory bread, and rustic casserole bread.