German Rye Beer Bread
the Editors of Publications International, Ltd.

German Rye Beer Bread
Yield
Makes 12 or 16 servings (1 loaf)
Ingredients
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 |
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
- 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.
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 |
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