Hello All:
Been off the forum for a while, not enough hours in the day.
Here's a recipe that I make quite often. I use a good stout beer for
that part of the ingredients, something like a double cream stout goes
nicely. Also, I've played around with adding a bit of malt to the
recipe with good success.
Enjoy:
* Ex****ted from MasterCook *
Brown Beer Rye Bread
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1/2 cup chopped onion
1 1/8 teaspoons sugar -- divided
2 packages dry yeast (about 4 1/2 teaspoons)
3/4 cup warm brown beer (100° to 110°)
1/2 cup plain low-fat yogurt
1 tablespoon white vinegar
1 tablespoon caraway seeds
1 1/2 teaspoons salt
1 large egg -- lightly beaten
2 3/4 cups all-purpose flour -- divided (about 12 1/3 ounces)
1 cup stone-ground rye flour (about 4 1/2 ounces) -- such
as Bob's Red Mill
Cooking spray
1 teaspoon water
1 large egg white -- lightly beaten
Heat oil in a large skillet over medium-high heat. Add onion; sauté 4
minutes or until golden brown. Cool.
Dissolve 1/8 teaspoon sugar and yeast in warm beer; let stand 5
minutes. Stir in yogurt, vinegar, caraway seeds, and salt. Add
remaining 1 teaspoon sugar and egg; stir with a whisk until combined.
Lightly spoon flours into dry measuring cups; level with a knife. Add
2 1/2 cups all-purpose flour and rye flour to yeast mixture; stir
until a soft dough forms. Stir in onion mixture. Turn dough out onto a
floured surface. Knead until smooth and elastic (about 8 minutes); add
enough of remaining flour, 1 tablespoon at a time, to prevent dough
from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat
top. Cover and let rise in a warm place (85°), free from drafts, 45
minutes or until doubled in size. (Press two fingers into dough. If
indentation remains, the dough has risen enough.) Punch dough down;
cover and let rest 5 minutes.
Shape dough into a 12-inch oval loaf on a lightly floured surface.
Place loaf on a baking sheet lined with parchment paper. Lightly coat
surface of loaf with cooking spray. Cover with plastic wrap; let rise
30 minutes or until doubled in size.
Preheat oven to 400°.
Combine 1 teaspoon water and egg white in a small bowl. Gently brush
egg white mixture over surface of loaf. Bake at 400° for 28 minutes or
until loaf is golden brown and sounds hollow when tapped, and let cool
on a wire rack.
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- -
Per Serving (excluding unknown items): 1612 Calories; 25g Fat (14.1%
calories from fat); 54g Protein; 287g Carbohydrate; 13g Dietary Fiber;
219mg Cholesterol; 3419mg Sodium. Exchanges: 17 Grain(Starch); 1 1/2
Lean Meat; 2 Vegetable; 1/2 Non-Fat Milk; 4 Fat; 1/2 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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