This Beer Rye Bread is dense, flavorful, and built for real bread lovers. The rye flour brings earthiness and chew, the beer adds depth and malt, and the caraway gives that classic deli-style tang.

It’s perfect for slicing thick, slathering with mustard, and stacking with pastrami — or just toasting and buttering for the ultimate savory breakfast.

Ingredients

• 2 cups all-purpose flour
• 1 cup rye flour (light or medium rye)
• 1 tbsp brown sugar or molasses
• 1 tbsp caraway seeds (optional but classic)
• 1½ tsp salt
• 1 tbsp instant yeast
• 1 cup warm beer (amber ale, brown ale, or stout — about 100–110°F)
• 1 tbsp olive oil or melted butter
• Optional: 1 tsp cocoa powder or espresso powder (for color and depth)

Beer Tip: Use a malty, low-bitterness beer like amber ale, brown ale, Vienna lager, or dry stout. Avoid IPAs — too bitter. Darker beers give deeper flavor.

Instructions

Step 1: Mix the Dough

• In a large bowl or stand mixer, combine flours, sugar/molasses, caraway, salt, and yeast.
• Add warm beer and oil. Mix until a shaggy dough forms.

• Knead for 8–10 minutes (or 5–6 in a stand mixer) until smooth and elastic.
• If sticky, add a tablespoon of flour at a time. If dry, add a splash more beer.

Step 2: Rise

Place dough in a greased bowl, cover, and let rise in a warm place for 60–90 minutes, until doubled in size.

Step 3: Shape & Second Rise

Punch down dough and shape into a round or oblong loaf. Place on a parchment-lined baking sheet or in a greased loaf pan.

Cover loosely and let rise again for 30–45 minutes, until puffy.

Optional: Slash the top with a sharp knife for artisan vibes.

Step 4: Bake

• Preheat oven to 375°F (190°C).
• Bake for 30–35 minutes, or until the loaf is deep golden and sounds hollow when tapped on the bottom.
• Cool on a wire rack before slicing (if you can wait).

Serving Suggestions

• Top With:
  • Salted butter or herb butter
  • Whole grain mustard and pastrami
  • Soft cheese (like goat cheese, brie, or cream cheese + chives)
• Serve With:
  • Beer cheese soup
  • Pickles and smoked fish
  • A stein of the beer you used in the dough

Storage

• Keeps 3–4 days at room temp in an airtight bag or wrapped in a towel
• Freezes well — slice before freezing for easy toasting later

Beer Pairing

• In the bread:
  • Brown ale
  • Amber ale
  • Dry stout or porter
  • Vienna lager
• In your glass:
  • The same beer used in the bread
  • A smoked beer or bock for added rustic vibe
  • German-style rye beer (Roggenbier) if you can find one

Final Thoughts

Beer Rye Bread is old-world flavor with a craft beer edge — nutty, dense, and built for bold toppings and cold pours.

It’s simple, satisfying, and a must-bake for sandwich fans, soup lovers, and anyone who likes their bread with backbone.

Cheers to bread that drinks like a pint and eats like a meal! 🍺🍞🌾

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From crispy beer-battered classics to bold mains, cheesy dips, breads, and even desserts — these roundups bring together the best of beer-infused cooking. Whether you’re hosting a game day, planning a backyard BBQ, or just experimenting in the kitchen, there’s a beer recipe collection for every craving.

• 🍽️ Cooking with Beer (Main Hub) – Your ultimate guide to cooking with beer, from mains to apps and desserts.
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• 🍻 Beer Mac & Cheese – Creamy, quick& easy, made to impress.
• 🍰 Beer-Infused Desserts & Sweets – Sweet treats made better with beer.
• 🎉 Oktoberfest & Seasonal Ideas – Perfect pairings for parties, fall feasts, and festive gatherings.