Brown Beer Rye Bread

Hearty breads like rye and pumpernickel are German culinary standards. This version uses stone-ground rye flour and caraway seeds, a favorite spice in German cooking. Serve with Herring and Apple Salad, or use it to make sandwiches with Pork Loin Braised with Cabbage or Turkey Bratwurst Patties.

Yield: 1 loaf; 20 servings (serving size: 1 slice)

Ingredients

• 1  tablespoon  olive oil
• 1/2  cup  chopped onion
• 1 1/8  teaspoons  sugar, divided
• 2  packages dry yeast (about 4 1/2 teaspoons)
• 3/4  cup  warm brown beer (100° to 110°)
• 1/2  cup  plain low-fat yogurt
• 1  tablespoon  white vinegar
• 1  tablespoon  caraway seeds
• 1 1/2  teaspoons  salt
• 1  large egg, lightly beaten
• 2 3/4  cups  all-purpose flour, divided (about 12 1/3 ounces)
• 1  cup  stone-ground rye flour (about 4 1/2 ounces), such as Bob's Red Mill
• Cooking spray
• 1  teaspoon  water
• 1  large egg white, lightly beaten

Preparation

Heat oil in a large skillet over medium-high heat. Add onion; sauté 4 minutes or until golden brown. Cool.

Dissolve 1/8 teaspoon sugar and yeast in warm beer; let stand 5 minutes. Stir in yogurt, vinegar, caraway seeds, and salt. Add remaining 1 teaspoon sugar and egg; stir with a whisk until combined.

Lightly spoon flours into dry measuring cups; level with a knife. Add 2 1/2 cups all-purpose flour and rye flour to yeast mixture; stir until a soft dough forms. Stir in onion mixture. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

Shape dough into a 12-inch oval loaf on a lightly floured surface. Place loaf on a baking sheet lined with parchment paper. Lightly coat surface of loaf with cooking spray. Cover with plastic wrap; let rise 30 minutes or until doubled in size.

Preheat oven to 400°.

Combine 1 teaspoon water and egg white in a small bowl. Gently brush egg white mixture over surface of loaf. Bake at 400° for 28 minutes or until loaf is golden brown and sounds hollow when tapped, and let cool on a wire rack.

Nutritional Information

Calories:

101 (12% from fat)

Fat:

1.4g (sat 0.3g,mono 0.7g,poly 0.2g)

Protein:

3.5g

Carbohydrate:

18.7g

Fiber:

1.5g

Cholesterol:

11mg

Iron:

1.1mg

Sodium:

189mg

Calcium:

20mg