Pair this hoppy beer bread with your favorite soup or salad.
Active time: 10 minutes
Total time: About 1 hour
Makes: 1 loaf
2¼ cup all-purpose flour
¾ cup rye flour
1 Tbs baking powder
1 Tbs sugar
1½ tsp salt
2 tsp caraway seeds (optional)
1½ cup (355 ml) beer
3 Tbs unsalted butter, melted
Egg wash: 1 egg, 2 Tbs (30 ml) water, pinch of salt
Preheat the oven to 375°F (190°C). Prepare a 9" x 5" (23 x 13 cm) loaf pan by coating the inside with cooking spray. In a large mixing bowl, combine the all-purpose flour, rye flour, baking powder, sugar, salt, and caraway seeds. Add the beer to the dry ingredients and stir until smooth. Add the melted butter and stir to incorporate. Dough will be quite thick.
Using a spatula, spread the bread mix into the loaf pan. Whisk together the egg, water, and salt and brush the top of the bread. Place the bread in the center of the preheated oven. Bake until the top is browned and the loaf sounds hollow when tapped, about 45–55 minutes. Transfer the pan to a cooling rack. Cool 15 minutes. Remove the bread from the pan. Continue to cool on the rack for at least 15 more minutes before slicing.
Beer suggestions: Make with Bear Republic Hop Rod Rye (Cloverdale, California); drink with Flying Dog’s Raging Bitch (Frederick, Maryland).