Imagine sinking your teeth into a slice of bread that's not just bread, but a culinary masterpiece - rich with the complex flavors of rye ale, hearty rolled oats, and a touch of golden honey. This isn't just another bread recipe; it's a journey into artisan baking that transforms humble ingredients into a spectacular loaf that will make your kitchen smell like a gourmet bakery and your taste buds dance with delight!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups rye flour
- 1 cup rolled oats
- 1 cup rye ale
- 2 tablespoons honey
- 1 teaspoon salt
- 1 tablespoon active dry yeast
Instructions
- In a large mixing bowl, combine 2 cups of rye flour and 1 cup of rolled oats. Mix them together until evenly combined.
- In a separate small bowl, dissolve 1 tablespoon of active dry yeast in 1 cup of rye ale. Allow it to sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
- Add 2 tablespoons of honey and 1 teaspoon of salt to the yeast mixture. Stir well to combine the ingredients.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir with a wooden spoon or spatula until a rough dough forms.
- Transfer the dough onto a lightly floured surface. Knead the dough for about 5-7 minutes, adding a little more rye flour if the dough is too sticky. The dough should be smooth and elastic.
- Form the kneaded dough into a ball and place it in a greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free area for about 30 minutes, or until it has doubled in size.
- Once the dough has risen, punch it down gently to release any air bubbles. Shape the dough into a loaf and place it in a greased 9x5-inch loaf pan.
- Cover the loaf pan with the kitchen towel again and let it rise for an additional 15-20 minutes, or until it has risen slightly above the edge of the pan.
- While the dough is rising, preheat your oven to 375°F (190°C).
- Once the dough has finished rising, place the loaf pan in the preheated oven. Bake for 40-45 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer the loaf to a wire rack to cool completely before slicing.
- Enjoy your homemade Rye Ale and Oat Bread as a delicious accompaniment to soups, salads, or spreads!
Tips
- Temperature Matters: Ensure your yeast mixture is warm (around 110°F) but not hot, which can kill the yeast.
- Kneading Technique: Don't over-knead the dough. Stop when it becomes smooth and elastic to maintain a tender crumb.
- Rising Environment: Choose a warm, draft-free spot like near a preheating oven or inside a turned-off oven with the light on.
- Moisture Check: If the dough seems too dry, add a little more rye ale; if too wet, sprinkle a bit more flour.
- Crust Perfection: For a shinier crust, you can brush the top with an egg wash before baking.
- Cooling is Crucial: Always let the bread cool completely before slicing to prevent a gummy texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 10g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
