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German Rye Beer Bread
Yield: Makes 12 or 16 servings (1 loaf)
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
1.
Measuring carefully, place all ingredients in bread machine pan in order specified by owner's manual.
2.
Program basic cycle and desired crust setting; press start. Remove baked bread from pan; cool on wire rack.
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 | 2 |
This recipe appears in:
European
