Guinness Caraway Rye Bread

A loaf of brown bread on a wooden board, with one slice cut and laid flat; a pat of butter and a knife are blurred in the background.

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Guinness adds a rich, hearty flavor to a traditional rye dough.

Prep Time20

Cook Time25

Rise Time1 30

Total Time2 15

Course: Bread

Cuisine: American, Irish

Keyword: Beer, Bread, Rye

Servings: loaf

Author: Nicole

Equipment

Stand mixer

Ingredients

1 ¾ cups bread flour
2 cups dark rye flour
2 ¼ teaspoons active dry yeast
1 ½ teaspoons Kosher salt
1 tablespoon packed light brown sugar
2 teaspoons caraway seeds, plus extra for sprinkling
2 teaspoons mild molasses
2 tablespoons unsalted butter melted
1 ¼ cups Guinness warmed
1 egg white
1 tablespoons of water

Instructions

In the bowl of a stand mixer fitted with the dough hook, combine all of the ingredients. Mix on low until the ingredients come together to form a shaggy ball. Increase the speed to medium and knead until the dough is soft, about 5-7 minutes. Transfer the dough to a lightly floured work surface and shape into a ball. Lightly spray the inside of the mixing bowl with non-stick spray and cover with a sheet of plastic wrap. Place in a warm, draft free space and let rise for 1 to 1 ½ hours or until doubled in size.
Remove the plastic wrap and gently de-gas the dough. Transfer to a lightly floured work surface and shape into an oval. Place the dough on a parchment lined baking sheet. Spray a sheet of plastic wrap with non-stick spray and loosely cover the dough. Allow to rise in a warm, draft free space for 1 hour.
Meanwhile, preheat the oven to 450℉. In a small bowl, whisk together the egg white and water. Brush the top and sides with the egg mixture and sprinkle with extra caraway seeds. Using a sharp knife, make 5 slashes crosswise on top of the loaf. Place the loaf in the oven and immediately reduce the temperature to 400ºF. Bake until golden brown, about 25 minutes. Transfer the bread to a wire rack to cool. Enjoy!

Notes

Bread can be stored in an airtight bag at room temperature for up to 3 days.

Bread can be wrapped tightly in plastic wrap, placed in a freezer-safe bag, and frozen for up to 3 months. Thaw at room temperature before using or reheating.

Nutrition