TLC Cooking "German Rye Beer Bread"

German Rye Beer Bread

German Rye Beer Bread

YIELD Makes 12 or 16 servings (1 loaf)
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INGREDIENTS

1-1/2-Pound Loaf
1‑1/4	cups light beer, at room temperature
2	tablespoons light molasses
1	tablespoon butter
1‑1/2	teaspoons salt
2‑1/2	cups bread flour
1/2	cup rye flour
2	teaspoons caraway seeds
1‑1/2	teaspoons rapid-rise active dry yeast
2-Pound Loaf
1‑1/2	cups light beer, at room temperature
3	tablespoons light molasses
1‑1/2	tablespoons butter
2	teaspoons salt
3‑1/4	cups bread flour
3/4	cup rye flour
1	tablespoon caraway seeds
2	teaspoons rapid-rise active dry yeast

PREPARATION:

Bread Machine Directions

Measuring carefully, place all ingredients in bread machine pan in order specified by owner's manual.
Program basic cycle and desired crust setting; press start. Remove baked bread from pan; cool on wire rack.

This recipe appears in: European

NUTRITIONAL INFORMATION:

Serving Size:	1 slice (1/12 of 1-1/2-pound loaf or 1/16 of 2-pound loaf)
Fiber	2 g
Carbohydrate	27 g
Cholesterol	3 mg
Saturated Fat	1 g
Total Fat	2 g
Calories from Fat	10 %
Calories	148
Protein	4 g
Sodium	301 mg

DIETARY EXCHANGE:

Starch

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