Sour Beer Rye
Try this Sour Beer Rye recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
breads
chicken
beer
sesame
carrot
garlic
olive oil
onion
ketchup
grains
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains honey
dairy free
- 1/2 c whole wheat flour
- 2 tb vegetable oil
- 1/2 ts garlic powder
- 1 tb honey
- 1/4 c cider vinegar
- 2 ts caraway seeds
- 1 c beer, flat, room temp
- 1 1/4 c bread flour
- 2 tabls sesame seed; or pine
- 2 tabl ketchup + few drops of
- 4 ts active dry yeast
- 1 1/2 ts sea salt
- salt; fresh ground pepper,
- 1 c whole rye flour
- 1/4 c gluten flour
- 1 sm carrot ; cut into matches
- 1 big avocado. cut into small
- 1 chicken breast; cut into
- 1 ts dill weed, dried
- 1 tabl olive oil
- 1 sm onion; cut into small pieces
- 2 tabl sliced olives.; (i buy
- Carbohydrate 620.737746286125 g
- Cholesterol 0 mg
- Fat 37.4487300004639 g
- Fiber 71.7162883703554 g
- Protein 139.96475375489 g
- Saturated Fat 3.99921418994838 g
- Serving Size 1 1 Loaf (955g)
- Sodium 2692.57833333428 mg
- Sugar 549.02145791577 g
- Trans Fat 6.42537406392885 g
- Calories 3317 calories
Combine the beer and the vinegar in a small bowl and set aside for ten minutes. This was wonderful when I used a dark bock beer, much more flavorful then when I used a low cost generic beer. But the bread is good no matter which brand that you use. I substituted regular salt for the Sea Salt, with no ill effects. Add ingredients in the order specified by your breadmaker. Let cool on rack for at least one hour after it has baked.
