The cool weather and my big new kitchen have ignited my urge to bake and fill the house with aromatic warmth. And one of the first things I want to bake is bread—rye bread made with a very dark stout. Of course I looked for the recipe I used to make in my bakery, alas no luck. So I called my mom and asked if she could snap a photo of the recipe card and text me. Kidding. (My mom still asks if facetime is costing me a fortune.) Actually, my mom’s caretaker texted me shots of the recipe card.
This recipe for stout rye bread was one of my very first attempts to make bread. I can’t for the life of me remember where I got the recipe. Craig Clayborne? Julia Child? This recipe hails from the mid 1970s, so it had to come from a cookbook or newspaper article. I was young and very inexperienced in the ways of the world, as witnessed by the note I wrote in the recipe “malt liquor (beer)” in my tiny insecure print.
Now that I’ve matured and the world provides many more beer choices besides Colt 45 Malt Liquor, I decided to use a dark stout. Stout rye bread puts a smile on my face. Always mindful of vegetarians I used olive oil instead of butter or, god forbid, margarine. I was amazed how quickly the recipe came together.
I’m still a sucker for the shiny finish of the Jewish ryes sold in New Jersey and New York so I used an egg wash. If you prefer more rustic loaves omit that step. Hope you enjoy filling your house with the scents of this bread and making sandwiches.
- 4 cups unbleached white flowr
- 2 cups dark rye flour
- 2 packages dry yeast
- 1 T salt
- 1 T sugar
- 5 T caraway seeds
- 3/4 cup water
- 12 oz. Stout or beer of your choice.
- 2 T olive oil
- corn meal to spread on baking tray
- egg white
- In small pot pour water, beer and olive oil. Heat to 125
- Pour first six ingredients into a bowl and mix.
- Place half of the dry ingredients into the bowl of a stand mixer, attach dough hook and add the liquids. Mix at medium speed for 5 minutes.
- Gradually add the rest of the dry ingredients to the bowl and mix until combined. If your mixer groans pour ingredients on a clean surface and knead until well blended.
- Cover dough with plastic and allow to rise until doubled.
- Cut dough in half and form into balls.
- Place on greased sheet pan coated with corn meal.
- Cover and allow to rise for half hour to 45 minutes.
- With an extremely sharp knife or blade make slices in the bread.
- Bake in 450 oven for 20 minutes.
- If using egg white wash. Place egg white in a bowl and a splash of water and stir until white is smooth. Brush on loaves and sprinkle with caraway seeds. Bake for another 10 to 15 minutes.
- To test if loaves are done, pat bottom of loaf if it sounds like a drum it's done.