Savory Caraway Rye Beer Bread
This Savory Caraway Rye Beer Bread is a delightful twist on traditional bread. Inspired by a classic recipe from Bon Appetit magazine, this version has been adapted for a bread machine, making it easy to create a flavorful two-pound loaf at home. The rich depth of flavor from the combination of different beers, rye flour, and caraway seeds offers a unique taste experience that pairs wonderfully with hearty sandwiches, particularly those filled with dry salami and a touch of mayo. It also makes for crunchy, flavorful toast in the morning or as a savory snack. Perfect for gatherings or as a comforting side dish, this bread is sure to impress everyone around the table.
10
Servings
N/A
Calories
12
Ingredients
Ingredients
Beer
1 (12 ounce) bottle (Any kind, preferably wheat beer or bock, boiled and cooled.)
Sugar
1 1/2 tablespoons (Granulated.)
Bread machine yeast
3 1/4 teaspoons (Instant or active dry.)
Unbleached all-purpose flour
3 cups (Sifted.)
Honey
1 1/2 tablespoons (Liquid.)
Vegetable oil
1 tablespoon (Any neutral oil.)
Salt
2 1/4 teaspoons (Kosher or sea salt.)
Caraway seeds
3/4 teaspoon (Whole.)
Rye flour
1 cup (Sifted.)
Egg
1 (Beaten for glaze.)
Water
1 tablespoon (For mixing with egg.)
Salt
1/4 teaspoon (For glaze.)
Instructions
1
Begin by bringing the beer to a boil in a saucepan and let it simmer for 3 to 5 minutes, being cautious not to let it boil over.
2
After simmering, measure the beer into a measuring cup. If needed, add water to adjust the total liquid to 1 1/2 cups. Allow it to cool until it reaches the appropriate temperature for your bread machine.
3
In your breadmaker, add all ingredients in the following order — first the cooled beer mixture, followed by sugar, yeast, unbleached all-purpose flour, rye flour, honey, vegetable oil, salt, and caraway seeds. Follow your breadmaker’s recommended order for adding ingredients.
4
Select the 'dough' cycle and start the breadmaker, allowing it to complete the mixing, kneading, and first rise.
5
Once the dough cycle is finished, transfer the dough onto a clean, oiled countertop. Knead it gently by hand to incorporate air and improve its texture.
6
Grease a large baking sheet. Shape the dough into a long, narrow loaf and place it on the prepared baking sheet.
7
If desired, create a glaze by mixing together the egg, water, and 1/4 teaspoon of salt. Brush this mixture over the loaf for a shiny finish.
8
Cover the loaf loosely with greased waxed paper, and place it in a warm area. Allow it to rise until it has doubled in size, approximately 45 minutes.
9
Preheat your oven to 375°F (190°C). Bake the loaf for 30 to 32 minutes or until it sounds hollow when tapped on the bottom.
10
Once baked, transfer the loaf to a cooling rack and let it cool completely before slicing.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Caraway Rye Beer Bread?
It is a flavorful two-pound rye bread loaf made with beer, caraway seeds, and honey, specifically adapted for preparation using a bread machine and then finished in the oven.
What kind of beer should I use for this recipe?
Any kind of beer can be used, though wheat beer or bock are preferred for the best flavor profile.
Why do I need to boil the beer?
Boiling the beer for 3 to 5 minutes concentrates the flavor and helps prepare the liquid for the dough; just be careful not to let it boil over.
How much liquid is needed for the dough?
You need a total of 1 1/2 cups of liquid. If the boiled beer does not reach this amount, you should add water to adjust the total volume.
Can I make this bread entirely in the bread machine?
This recipe uses the bread machine's 'dough' cycle for mixing and the first rise, but the final shaping and baking are done on a baking sheet in a standard oven.
What is the recommended yeast for this recipe?
The recipe calls for 3 1/4 teaspoons of bread machine yeast, which can be either instant or active dry.
What order should I add ingredients to the breadmaker?
Add the cooled beer mixture first, followed by sugar, yeast, all-purpose flour, rye flour, honey, vegetable oil, salt, and caraway seeds.
What temperature should the beer be when added to the machine?
The beer should be cooled until it reaches the appropriate temperature recommended by your specific bread machine manufacturer to avoid killing the yeast.
Why is the dough kneaded by hand after the machine cycle?
Gently hand-kneading the dough after the machine cycle helps to incorporate air and improves the overall texture of the bread.
How should the loaf be shaped?
The dough should be shaped into a long, narrow loaf and placed on a greased large baking sheet.
How do I make the optional glaze?
Mix together one beaten egg, one tablespoon of water, and 1/4 teaspoon of salt, then brush it over the loaf before the final rise.
How long is the second rise?
The shaped loaf should rise in a warm area for approximately 45 minutes, or until it has doubled in size.
What oven temperature is required for baking?
The oven should be preheated to 375°F (190°C).
How long does the bread bake?
The bread typically bakes for 30 to 32 minutes.
How can I tell if the bread is finished baking?
The loaf is done when it sounds hollow when tapped on the bottom.
What type of flour is used?
The recipe uses a combination of 3 cups of sifted unbleached all-purpose flour and 1 cup of sifted rye flour.
What are caraway seeds used for?
Caraway seeds provide the classic, savory aromatic flavor associated with traditional rye bread.
Does this bread contain honey?
Yes, it contains 1 1/2 tablespoons of liquid honey for a touch of sweetness and moisture.
How many servings does one loaf provide?
One loaf provides approximately 10 servings.
Can this bread be used for sandwiches?
Yes, it is excellent for hearty sandwiches, particularly those with dry salami and mayo.
Is this bread suitable for toasting?
Yes, it makes for very crunchy and flavorful toast.
What type of oil is recommended?
The recipe suggests using one tablespoon of any neutral vegetable oil.
Should the flour be sifted?
Yes, both the all-purpose flour and the rye flour should be sifted before measuring.
What is the origin of this recipe?
This recipe is adapted for a bread machine from a classic version originally featured in Bon Appetit magazine.
What should I cover the dough with during the second rise?
Cover the loaf loosely with greased waxed paper while it rises.
Is it okay to use salted water for the glaze?
The recipe specifically includes 1/4 teaspoon of salt in the egg and water glaze mixture.
What is the purpose of the egg wash?
The egg wash creates a shiny, attractive finish on the crust of the baked bread.
Can I use sea salt?
Yes, you can use either kosher salt or sea salt for the dough.
How should the bread be cooled?
Transfer the loaf to a cooling rack and let it cool completely before you begin slicing.
How much yeast is required in total?
The recipe requires 3 1/4 teaspoons of bread machine yeast.