Dick, in my collection of about 7,000 bread recipes there are no recipes
that have all three key words of Corn, Rye & Beer. I have several with Rye
& Beer which are hereunder. Also, there are another 20 or so that have
corn/beer or corn/rye. Hope these help, I have been attempting to reproduce
a baguette style loaf with whole wheat and a light sourdough flavour for
about 12 months now after buying it on a road trip. I'll get there one day.
Mike Hitchcock
Sydney, Australia
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Bierbrot (Beerbread)
1 1/8 pounds flour, white
1 1/8 pounds flour, rye
2 teaspoons salt
2 1/8 cups beer
1 1/16 cups water
2 packages yeast
1 teaspoon sugar
Knead all ingredients to a dough. Store at a warm place an let it rise.
Adding some more flour knead again and form into a loaf. Notch the surface
deep and coat with beer until good wet. Let the loaf rise again and then
bake at 356-392F for 60-70 minutes.
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Holiday Rye Bread
3 cups all purpose flour
1/3 cup sugar
1 tablespoon grated orange peel
2 1/2 teaspoons salt
2 teaspoons fennel seed
2 packages fleischmann's® active dry yeast; * see note
1 cup beer or malt liquor
1/2 cup water
1/4 cup light molasses
2 tablespoons butter or margarine
2 1/2 cups medium rye flour
molasses glaze
In large bowl mix 1 1/2 cups all purpose flour, sugar, orange peel, salt,
fennel seed and undissolved yeast.
Heat beer, water, molasses and butter to 125 to 130F, add to dry
ingredients. Beat 2 minutes at medium speed of electric mixer, scraping
bowl occasionally. Add 1/2 cup all purpose flour, beat at high speed 2
minutes scraping bowl occasionally. Stir in rye flour and enough remaining
all purpose flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 8 to 10
minutes. Place in greased bowl, turning to grease top. Cover, let rise in
warm, draft free place until doubled in size, about 1 hour.
Punch dough down, turn out onto lightly floured surface. Divide into 4
equal pieces. Roll each to 10 × 6 inches. Roll each up tightly from long
side, as for jelly roll, tapering ends, pinch seams to seal. Place on
greased baking sheets. Cover, let rise in warm, draft free place until
doubled in bulk, about 1 hour.
With sharp knife, make 3 diagonal cuts on top of each loaf; brush with
molasses glaze. Bake at 375F for 15 minutes, brush loaves with glaze. Bake
additional 10 minutes or until done. Remove loaves from oven and brush
again with glaze. Cool on wire racks.
Molasses Glaze: Mix 2 tablespoons of molasses with 2 tablespoons of water
until well blended.
NOTES : *To save up to 50% rising time use Fleischmann's(r) Rapid Rise Yeast.
Follow above directions except reduce first rising: cover kneaded dough and
let rest on floured surface 10 minutes. Proceed with recipe.
Posted By: "Chris Lawrence" <cdlval@msn.com> :: [BBQ Porch] :: 12/08/01
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Lg. Rye Beer Bread *
1 1/2 cup beer
3 tablespoon oil, vegetable
1/2 teaspoon sugar
1/2 teaspoon salt
2 cup rye flour
2 cup bread flour
2 1/2 teaspoon yeast
Add to ABM in order listed. Set machine to appropriate cycle and bake.
Note: For a regular beer bread, you may substitute bread flour for the rye.
Do not use more than 2 or 3 cups of bread flour in your machine.
From the Meal-Master database of Steve Zielinski, <stevez@ripco.com>, fall
1998.
Yield: 1 loaf
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Limpa (Swedish Beer Bread)
1.00 pkg yeast, dry
1.00 teaspoon sugar, granulated
0.50 cup ; water, warm (100 f.)
2.00 cup beer; heated to lukewarm
0.50 cup honey; to 1/2 cup
2.00 tablespoon butter; melted
2.00 teaspoon salt
1.00 teaspoon cardamom, ground (opt)
1.00 tablespoon caraway seeds; crushed, or
0.75 teaspoon aniseed; crushed
2.00 tablespoon orange peel, fresh or candied; chopped
2.50 cup flour, rye
3.00 cup flour, unbleached
Dissolve the yeast and sugar in the water in a large bowl and proof for
five minutes. Combine the beer, the honey (adjust for how sweet you like
your bread) butter, and salt, and stir well. Add to the yeast mixture. Add
the spices and orange peel. Mix the flours, then add three cups of this
mixture to the liquid and beat briskly. Cover with a tea towel, and let
rise in a warm, dark place for about an hour. Stir down and add enough of
the remaining flour to make a pretty stiff but still sticky dough. Turn out
on a very well-floured board, and work the dough until it is smooth and
elastic. Add more flour to the board as needed. While the dough will not
lose its tackiness completely it will smooth out a lot. Shape it into a
ball, oil the surface, and place in an oiled bowl. Cover with the tea towel
again and let rise a second time, about one hour. Punch down, shape into
two balls, and put on a greased baking sheet sprinkled with cornmeal. Brush
with melted butter, cover loosely with waxed paper, and refrigerate for
three hours. Remove from the fridge and let sit on the counter, uncovered,
for ten to fifteen minutes. Bake in a 375 F. oven until the bread sounds
hollow when tapped on the bottom; about 40 to 45 minutes. Cool before slicing.
adapted from *Beard on Bread*
Yield: 2 loaves
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Rye Beer Bread
1 1/2 cup beer
3 tablespoon oil, vegetable
1/2 teaspoon sugar
1/2 teaspoon salt
2 cup rye flour
2 cup bread flour
2 1/2 teaspoon yeast
Add to ABM in order listed. Set machine to appropriate cycle and bake.
Note: For a regular beer bread, you may substitute bread flour for the rye.
Do not use more than 2 or 3 cups of bread flour in your machine.
Yield: 1 loaf
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Rye Bread With Beer And Orange
----FOR 1 1/2 LB. LOAF----
----BREAD INGREDIENTS----
1 pkg yeast
1 cup medium rye flour
2 1/2 cup all-purpose flour
2 tablespoon wheat germ
1 teaspoon salt
1 cup beer; warmed
2 tablespoon molasses
2 teaspoon grated orange rind
2 tablespoon butter; softened
1/4 cup warm water
----MIX FOR WHIPPED BUTTER----
1 stick sweet butter
1 tablespoon honey
2 tablespoon amaretto or any sweet liqueur of yo; ur choice
1/4 teaspoon almond extract
Add all "Bread ingredients" into pan, select white bread and push start.
NOTE: The beer gives this hearty rye a magnificent taste. Serve this bread
with sweetened whipped butter.
From Loafing It by DAK
Yield: 1 servings
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Sauerkraut Beer Bread
8 oz sauerkraut; preferably cold pack
1 1/2 cup rye flour
3 cup bread flour
1/4 cup sugar, brown, light
1 tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon caraway seeds
4 tablespoon butter, unsalted; melted
12 fl oz beer
Heat the oven to 350 F. Grease a 9x5x3-inch loaf pan. Rinse the sauerkraut
under cold water. Squeeze it with your hands to remove as much liquid as
possible. Set aside. Combine the flours, sugar, baking powder, salt and
caraway seeds in a large mixing bowl. Form a well in the enter and add the
butter and beer. Stir in with a wooden spoon until ingredients are
combines. Add sauerkraut and mix well. Transfer to the prepared pan. Bake
until a toothpick inserted in center tests clean; about 60 minutes. Turn
out onto a wire rack. This bread is best served warm.
Pat Dailey, Chicago Tribune, 13 March 1991
Yield: 1 loaf
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Sour Beer Rye
1 cup beer, flat, room temp
1/4 cup cider vinegar
1 1/4 cup bread flour
1 cup whole rye flour
1/2 cup whole wheat flour
1/4 cup gluten flour
1 teaspoon dill weed, dried
1 1/2 teaspoon sea salt
2 teaspoon caraway seeds
2 tablespoon oil
1 tablespoon honey
4 teaspoon active dry yeast
Combine the beer and the vinegar in a small bowl and set aside for ten
minutes. This was wonderful when I used a dark bock beer, much more
flavorful then when I used a low cost generic beer. But the bread is good
no matter which brand that you use. I substituted regular salt for the Sea
Salt, with no ill effects.
Add ingredients in the order specified by your breadmaker. Let cool on rack
for at least one hour after it has baked.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Yield: 1 loaf