Church Street Brewery Co. Red Rye Lager Bread

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We’re starting our beer bread journey with Church Street’s Red Rye Lager.  When we tasted this, it just screamed rye bread.  No, seriously it did.  :)  It just has that rye taste to it.  Rye is one of my favorite types of bread, but even those that don’t enjoyed this loaf.  It’s a light rye, not a solid pumpernickel.  This bread has a full bodied tang.

I’ve learned that yeasted beer bread doesn’t really act the same as regular yeasted breads.  They are extremely slow to rise.  We’re talking double the amount of time it would take for a regular loaf of bread.  Please, please, please make sure you have 5-6 hours to make this bread.  I started mine at about 11 am this morning and its just now in the oven at 4 pm.  Another thing I’ve learned about beer breads is that the dough is extremely wet.  So incredibly wet that its almost impossible to knead by hand.  I recommend using either your mixer with a dough hook or your bread machine to mix the dough.  You’ll also be tempted to add extra flour.  Don’t add extra flour!

It is beyond worth the trouble and time.  The loaf (what’s left of it) is still moist after days of sitting loosely wrapped on the counter.  For breakfast, it’s the perfect choice as this dense bread made with beer will leave you full.  This bread toasted completely defeats any other.  

Red Rye Lager Bread
2 1/4 teaspoons yeast
3 tablespoons raw sugar
2 tablespoons unsalted butter, melted
1 large egg yolk
1 (12 oz.) Church Street Red Rye Lager
1 cup flour
1 cup bread flour
1/2 cup whole wheat flour
1/4 cup rye flour
3/4 cup Church Street spent grains
2 teaspoons salt
In mixer add flours, grain, salt, sugar and yeast.  Mix well.  Add beer, egg yolk and melted butter.  Mix until dough comes together.  Stop mixer and change to dough hook.  Mix with dough hook 8-10 minutes until dough appears smooth and elastic.  
Place dough in large greased bowl.  Cover with a towel and allow to sit in a warm draft free place until doubled in size.  Punch down dough, turn out onto floured surface and shape into either one large round or two smaller rounds.  Place on a baking sheet either lined with parchment paper or with a silicon baking mat.  Cover with a towel and allow to rise again, until doubled in size.
When ready to bake, preheat oven to 450 degrees.  When you turn on the oven, thoroughly spritz the dough with water.  Right before baking slash the dough twice with a very sharp knife and then spritz again with water.  Bake for 25-30 minutes or until temperature of loaf is 180 degrees.  Remove from oven and immediately place loaf on a cooling rack.
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