Rye Beer Bread

This rye bread gets its deep, malty character from two cups of dark beer in the dough. Combined with molasses and crushed caraway seeds, you get a loaf that smells like a European bakery and tastes like it belongs on a deli counter next to piled-high pastrami.

Rye flour is low in gluten, so expect a stickier, tackier dough than a standard white loaf. Don’t panic and dump in too much white flour. Keep it to 3 cups maximum and accept the tack. That moisture is what gives the finished bread its dense, chewy crumb.

The crust technique is where this recipe shines. Steam during the first 10 minutes of baking creates that crackling, shattering crust you find on artisan loaves. A baking stone helps, but brushing the loaves with cold water several times works nearly as well.

Pro Tips

• Use room-temperature beer so it doesn’t kill the yeast. Cold beer straight from the fridge will slow the rise dramatically.
• Crush the caraway seeds lightly with a mortar and pestle or the flat side of a knife. Crushing releases more flavor than whole seeds.
• Cornmeal on the baking sheet prevents sticking and adds a gritty base that mimics bakery-style rye.
• The dough needs a full 2 hours for the first rise. Rye is slower than wheat, so be patient.

Variations

• Use a stout or porter for a darker, more roasted malt flavor in the bread.
• Add a tablespoon of cocoa powder for a pumpernickel-style color and bitterness.
• Replace lard with olive oil for a lighter, dairy-free version.