by Heather Schmitt-Gonzalez / Monday, July 9, 2012
Light-Rye Beer Bread (bread machine)
What is it...what is it...you ask!?!? (You were totally wondering, right?)
Well, for those of you who don't know, we are picking one blog each month as the BYOB - Featured Bread Blog. This bread doesn't necessarily have to be only about bread. Although it can be. We just want to choose a blog to feature that has a pretty good bread catalogue. Hopefully something that a home bread baker at any stage can pick from. From beginners (maybe quick breads, flat breads, and yeast breads with good tutorials), to those who bake bread regularly (maybe more yeast options, bread machine options, harder techniques), to experienced bread bakers (formulas, wild yeast, the whole shebang). Not all will fit all categories, but we hope to choose a good mix. It's fun to explore, learn from, and be inspired by our peers...and this is what we hope will happen with our Featured Bread Blog each month.
Okay, that said...our very first featured bread blog is Bread Experience, run by avid bread baker and former BYOB hostess, Cathy. Let me tell you...if you didn't already know...there are a TON of different types and styles of bread recipes to choose from at her place. Her main focus actually is bread. She has tons of great photo tutorials and tips, as well.
I've also been craving both rye bread and beer bread. How cool is it that I was able to locate a recipe using both rye flour and beer? Even better - bread machine. Score! Now, I did adapt it a bit, because Cathy's recipe uses the bread machine only for the mixing, kneading, and first rise. I decided I was going to go ahead and bake in it, too. Heat and all...you understand.
It is a fairly small loaf, anyway...it bakes in a pan that is just over 6-inches square. My ancient bread machine pan is just under 6-inches square (though much deeper). I figured it would work. It did! The only difference is that I don't get to score the top and have those beautiful rustic diamonds on the top. Oh well. I'll make it again when the weather gets cool and turn it out into a pan to bake it. I included the steps to do it either way; for more step-by-step photos for baking it in a pan, head on over to see Cathy's original post.
This loaf was exactly what I was looking for. It was slightly dense and perfectly chewy with a beautiful tang lent from the starter and a super dark variety of beer. Alongside some softly scrambled eggs with chives and goat cheese, toasted up, it made a heavenly breakfast.
- ¾ c. milk
- 1 c. rye flour
- ¾ tsp. rapid-rise active dry yeast
- all of starter
- 1 c. beer, at room temperature (+ a few dribbles more, if needed)
- 1 Tbs. honey
- 3½ c. bread flour
- 1½ tsp. salt
- ½ tsp. rapid-rise active dry yeast
I am sharing this post with:
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.