Beer Rye Bread

If you like to make bread, here's an easy rye that has a rustic flavor and texture.  The recipe is similar to several other ryes we've tried and is adapted from Nick Maglieri's How To Bake (Harper-Collins, 1995).  My mother has made this for our family dozens of times, much to our delight. 

Rye flour isn't hard to find but it does take a search.  We buy ours online in larger amounts.  For small amounts, a local grocery store has theirs in the bulk aisle.

 

1 envelope active dry yeast
3/4 cup warm water
2 cups unbleached all-purpose flour
1.5 cups rye flour
2 teaspoons salt
1/2 cup beer
2 Tablespoons unsulfured molasses
1 heavy baking sheet dusted with cornmeal

1 .Place yeast in water, stir, set aside.

2. In a bowl, combine remaining ingredients, add the yeast mixture, and stir gently until the dough holds together.  Turn onto a lightly floured surface and knead for about 5 minutes until the dough is elastic.

3. Knead the dough into a ball, place into an oiled bowl, and turn the dough so it is completely oiled.  Cover with plastic and allow to rise until doubled.

4. Turn the dough onto a lightly floured surface, gently punch the dough, shape into an oval loaf tucking in the sides.  Place the loaf, tucked side down, onto the prepared sheet, and cover with oiled plastic.  Allow to rise until doubled.

5. Preheat oven to 500F, setting a rack in the middle.  Using a very sharp knife or razor blade, cut a series of 5 diagonal slices into the top of the loaf and repeat, cutting 5 more slices perpendicular to the first series.

6. Bake for 30 minutes or until a dark golden brown.

Serve with beer, cheese, and fruits.  Excellent with pickled vegetables.