Tuesday, May 03, 2005

Brown Beer Rye Bread

Brown Beer Rye Bread (Adapted from CL)

1 tablespoon olive oil
1/2 cup chopped onion
3/4 cup warm brown beer
1/2 cup plain yogurt
1 tablespoon white vinegar
1 tablespoon caraway seeds
1 1/2 teaspoons salt
1 teaspoon sugar
1 large egg, lightly beaten
2 3/4 cups all-purpose flour, divided
1 cup stone-ground rye flour
4 1/4 teaspoons instant yeast
1 large egg white, lightly beaten
1 teaspoon water

In a large skillet, heat oil over medium-high. Add onion and cook until golden brown, about 4 minutes. Remove and let cool.

In a large bowl, mix together warm beer, yogurt, vinegar, caraway seeds, salt and sugar. Stir in egg until combined.

In a medium bowl, whisk together 2 1/2 cups flour, rye flour and instant yeast. Add to the beer mixture and stir until a soft dough forms. Mix in the cooled onion mixture. Scoop out dough out onto a floured surface. Knead until smooth and elastic - add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking. You want the dough to still feel a bit tacky.

Set dough in a large bowl coated with nonstick spray, turning to coat. Cover and let rise in a warm place until doubled in size. The dough is ready when you press two fingers into the dough and the indentation remains. Punch dough down, cover with a towel and let rest for 5 minutes.

Preheat oven to 400

Shape dough into a 12" oval loaf on a lightly floured surface. Place loaf on a piece of parchment (if using a baking stone) or set on a parchment lined baking sheet. Lightly coat surface of loaf with nonstick spray and cover with plastic wrap. Let rise until doubled.

In a small bowl, whisk together egg white and water. Use a pastry brush to gently spread the mixture all over the loaf. Bake golden brown and sounds hollow when tapped on the bottom - about 25-30 minutes. Remove and let cool completely on a wire rack before slicing.

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