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Sunset Steam Rye Bread Recipe


The Beer Fox says, “Quick rising light rye will add a touch of sweetness and warmth to a dull day!”

Although Spring readies herself for the hot, hazy days of Summer, she turns back, momentarily, to the occasional chill and dampness of the cooler seasons. Home-baked beer bread not only warms the house, but also comforts the spirit on such days. Rarely do we seem to have enough time to take on such a project as baking bread. It takes only minutes to mix the ingredients. Kneading the loaf is good for the heart. (Think of yourself as an orchestra conductor of the kitchen) Allowing your creation enough time to rise may be the hardest part. You might consider giving yourself the luxury of a late evening dinner with fresh bread and a creamy cheddar cheese soup.

Recommended Brew: Anchor Steam Beer, Anchor Brewing Co., San Francisco, California USA

Style: California Common/Steam Beer – Distinctive Deep Amber in color – Malt sweetness of toast and caramel is balanced with light fruitiness and a signature blend of Northern Brewer hops, giving it a rustic, woody character. Antique white head adds to the appeal.

  • 2-3/4 C. white flour

  • 1-1/4 C. rye flour

  • 2 pkgs. quick-rising active dry yeast

  • 1 teaspoon caraway seed

  • 2 teaspoons salt

  • ˝ teaspoon garlic powder

  • 6 oz. Anchor Steam Beer

  • ˝ C. warm water

  • 2 tablespoons honey

  • 1 tablespoon butter

In large mixing bowl, sift together 1-1/2 C. white flour with rye flour. Set aside 1-1/4 cups of combined flour mixture.

Add yeast, caraway seed, salt and garlic powder to flour in mixing bowl. Heat Anchor Steam Beer, water, honey and butter until medium warm, 120-130 degrees. Add to flour/yeast mixture and beat with electric mixer until smooth, for 3 minutes.

Add the remaining white/rye flour mixture. Continue to add enough of the remaining flour mixture to form a soft dough ball. Knead on floured surface 4-5 minutes until smooth. Form into a ball and place in greased 8-inch round pan. Grease top with butter.

Flatten slightly to fit pan. Cover with a cotton towel. Allow to rise in a warm draft-free area for 45 minutes.

Uncover and bake in 375 degree oven for 25-30 minutes or until golden. Remove from pan. Brush with additional butter.

Serving suggestion: Pair with Chef Mick Hug's Oatmeal Stout and Cheddar Soup Recipe

* Health Benefit: Rich in complex carbohydrates and fiber, B-complex vitamins, vitamin E, vitamin K, choline, biotin, inositol

Cheers!
 

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The Old World Art of Breadmaking with Beer - Part I
The Old World Art of Breadmaking with Beer - Part II
Lucy Saunders - The Best of American Beer & Food - Cookbook with Recipes
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Content copyright © 2013 by Carolyn Smagalski. All rights reserved.
This content was written by Carolyn Smagalski. If you wish to use this content in any manner, you need written permission. Contact Carolyn Smagalski for details.

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