Polish Beer Rye Bread (Bread Machine)
- Ready In:
- 3hrs 30mins
- Ingredients:
- 27
- Yields:
-
1 loar
ingredients
-
1 1/2 pound loaf
- 236.59 ml beer
- 44.37 ml apple cider vinegar
- 29.58 ml honey
- 14.79 ml butter, melted
- 14.79 ml minced raw shallot
- 473.18 ml bread flour
- 177.44 ml light rye flour (or medium rye flour)
- 59.14 ml whole wheat flour
- 29.58 ml yellow cornmeal
- 29.58 ml gluten
- 9.85 ml caraway seeds
- 7.39 ml salt
- 14.79 ml fast rising yeast (or 1 tablespoon plus 1/2 teaspoon bread machine yeast)
-
2 pound loaf
- 315.37 ml beer
- 59.14 ml apple cider vinegar
- 44.37 ml honey
- 29.58 ml butter, melted
- 22.18 ml minced raw shallots
- 591.47 ml bread flour
- 236.59 ml light rye flour (or medium rye flour)
- 118.29 ml whole wheat flour
- 44.37 ml yellow cornmeal
- 36.97 ml gluten
- 12.32 ml caraway seeds
- 9.85 ml salt
- 14.79 ml fast rising yeast, plus
- 4.92 ml fast rising yeast (or 1 T. plus 1 1/2 t. bread machine yeast)
directions
- Open the container or beer and let stand at room temperature for a few hours to go flat.
- Place all the ingredients in the pan according to the order in the manufacturer’s instructions.
- Set crust on medium and program for Basic cycle; press Start.
- When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
- Let cool to room temperature before slicing.
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