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Beer Rye Bread Recipe

Yields1 Serving

Beer is a great ingredient in many bread recipes.  It adds a body and feeds the yeast to help the rise.  This recipe allows you to use any beer you like, and you can use other beers in combination as long as you adhere to 1 ½ cups of beer in total.  The beer should be at room temperature to help the yeast to rise.  Rye flour is the obvious flower of choice, but some corn meal and a good amount of bread flour is also recommended to get a good rise.  This recipe makes a 2.5 -pound loaf so if you don’t have that capacity on your bread machine, you might want to cut the recipe in half.  You can make this bread recipe from start to finish in your bread machine using the basic dough setting. 

 1 ½ cups of room temperature beer
 1 egg
 2 tablespoons of oil
 1 teaspoon of salt
 2 tablespoons of white sugar
 1 tablespoon of cornmeal
 2 cups or rye flour
 3 cups of bread flour
 1 teaspoon of corn meal
 3 teaspoons of bread machine yeast or active dry yeast

Add the ingredients to the bread pan in the order indicated in the INGREDIENTS section.


Select the basic dough bread setting for a 2.5-pound loaf or a smaller loaf if you have reduced the recipe. Select the medium crust setting.


When done, let the loaf rest in the bread pan and after 10-minutes remove to a wire rack or bread board to rest another 5-minutes before you slice and serve.