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Rhinelander Beer Bread Recipe


The Beer Fox touts this as a hearty rye loaf, perfect with soups or German stews. Terrapin Rye Pale Ale adds complex flavor and spiciness, while the sea salt and poppy seeds paint the top like the hand of an artist.

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

Style: Rye Pale Ale – crystal clear deepgolden body with fluffy white head  – Complex aroma of grapefruit, pine, flowers, and rye, with seductive and complex bold hop flavors and rye-bread twang.

1 Cup rye flour
1-1/2 to 1-3/4 Cups bread flour
½ teaspoon salt
1-1/8 teaspoon active dry yeast
4 ounces Terrapin Rye Pale Ale, heated to 110 degrees
¼ Cup dark corn syrup
6 tablespoons lukewarm water
1 egg white with 1 teaspoon water (for glaze)
Sea salt
Poppy Seeds

In large mixing bowl, combine 1-1/2 cups bread flour with rye flour and salt. Heat Terrapin Rye Pale Ale, dark corn syrup, and water until medium warm. Dissolve yeast in warm water.

Combine warm yeast mixture with half of white/rye flour mixture. Beat until smooth.

Add the remaining white/rye flour mixture. Continue to add enough of the remaining flour to form a soft dough ball. Knead on floured surface 4-5 minutes until smooth. Form into an oblong shape and place in greased 9” x 13” loaf pan.

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

Beat together egg white and water with wire whisk. Brush top of loaf with glaze. Garnish with sea salt and poppy seeds. Bake at 350 degrees for 35-40 minutes or until browned.

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

Cheers!

Recommendations for loaf pans and baking accessories:
CorningWare French White 9-Inch-by-13-Inch Baking Dish
Silicone Solutions Gray Bread Baking Set

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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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