Crusty Rye Bread


2 rounded teaspoons yeast
2 tablespoons sugar
½ cup warm water
1 cup beer, room temperature
1 tablespoon oil
2 teaspoons salt
1 teaspoon caraway seeds
1 cup rye flour
3 – 4 cups bread flour
1 egg, beaten (optional)

Proof yeast and sugar in warm water in a large mixing bowl. Let stand until foamy – 5 to 1 0 minutes. Whisk in beer, oil, salt and caraway seeds. Stir in rye flour; then start adding bread flour, one cup at a time until a stiff dough forms. Knead until smooth and elastic. Grease bowl and roll dough in it to coat. Cover with damp cloth and let rise until doubled – about 1 hour. Punch down dough and shape into loaf (an oblong shape like a bakery rye works well here). Place on greased baking sheet and cover again. Let rise for 45 minutes. Preheat oven to 375 degrees. Slash top of loaf with knife in a few spots. Brush top with a beaten egg, if desired. Bake for 35 to 45 minutes – until crust is golden and bottom sounds hollow. Cool on wire rack.

2 thoughts on “Crusty Rye Bread

  1. Outstanding loaf of bread. I did one loaf not two and it came out better than any bread I have ever bought , Crust was nice and chewy and the crumb was moist and seemed nice and light too me.

  2. Do you need to slash the top of the bread a few times? My loaf was rising perfectly but when I slashed the bread just before baking, unfortunately my loaf was not as rised and after baking was not as thick but tasted yummy still. Thanks

Leave a Reply

Your email address will not be published. Required fields are marked *