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Terrapin Rye Bread


The Beer Fox says, “Beautiful, brown and full-bodied, this zesty rye loaf is richly aromatic, with a texture that will tantalize your taste buds.”

Recommended Brew: Terrapin Rye Pale Ale, Terrapin Beer Co., Athens, Georgia USA

Style: Rye Pale Ale – Golden in color – Complex aroma of grapefruit, pine and rye, with seductive and complex bold hop presence and rye-bread twinge of spiciness.

2 C. rye flour
1 tablespoon salt
1 tablespoon grated orange rind
1 tablespoon caraway seed
½ teaspoon baking soda
2 pkgs. quick-rising active dry yeast
1 C. buttermilk
½ C. honey
¼ C. molasses
¼ C. oil
1 C. Terrapin Rye Pale Ale
2 eggs
4 to 4-1/2 C. bread flour
1 egg + 1 tablespoon water (for glaze)
Sea salt (optional)

In large mixing bowl, combine rye flour, salt, orange rind, caraway seed, baking soda and dry yeast. In saucepan, heat buttermilk, honey, molasses, oil and Terrapin Rye Pale Ale until very warm, between 120 and 130 degrees. Add buttermilk mixture to flour mixture. Beat with electric mixer on medium speed for 3 minutes. Add eggs and beat 1 additional minute.

Add bread flour by hand until dough forms a stiff texture. Knead on rye floured surface for about 5 minutes, until dough is smooth and elastic. Place in a well greased bowl, and cover with a linen towel. Let rise in a warm place until doubled in size, about 1 hour.

Punch down dough. Knead for 2 minutes. Cut in half. Shape each half into a round loaf. Place on well greased baking sheet, at opposite ends. Cover with a linen towel. Let rise in a warm place until doubled in size, about 1 hour.

Beat together 1 egg + 1 tablespoon water. Smooth egg glaze over bread surface. Sprinkle lightly with caraway seed and sea salt.

Bake in preheated 350 degree oven for 30-35 minutes until deep golden brown.

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

Cheers!

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Content copyright © 2014 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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