Danish Beer Bread
August 07, 2017
"A dark rye yeast bread. Makes 1 loaf"
- Serving Size: 1 (1048.6 g)
- Calories 1988.5
- Total Fat - 13 g
- Saturated Fat - 2.2 g
- Cholesterol - 0 mg
- Sodium - 2391 mg
- Total Carbohydrate - 419.4 g
- Dietary Fiber - 54.6 g
- Sugars - 64.9 g
- Protein - 69 g
- Calcium - 356.6 mg
- Iron - 21.6 mg
- Vitamin C - 0 mg
- Thiamin - 3.8 mg
Mix 1 cup water, beer and molasses together in a small sauce pan. Heat the mixture to lukewarm.
Sprinkle the yeast over the 1/4 cup warm water and allow to stand 2 minutes. Stir to dissolve. Add the salt and stir this into the beer mixture. Pour the mixture into the bowl of a stand mixer.
Stir in the ry flour using the paddle attachment. Add 1 cup of the wheat flour and stir to form a smooth batter.
Switch to a dough hook attachment and add addition wheat flour until a smooth dough forms. Knead 5 minutes.
Turn the dough onto a floured surface and knead by hand 2 minutes. Place in a greased bowl and turn so top of dough is greased. Cover and let stand in a draft-free, warm area for 2 hours.
Punch dough down and shape into a round loaf on a baking sheet. Cover and allow to double in bulk, about 1 hour.
Preheat oven to 400F. Bake bread 10 minutes and then lower temperature to 325F. Continue to bake 50 minutes, or until bread sounds hollow when tapped.
Cool completely on wire rack before slicing.
Tips & Variations
No special items needed.