Seeded Rye Beer Bread – for the bread machine

I was first introduced to this kind of bread in Polish deli’s outside of Chicago, and they are easily my husband’s favorite sandwich bread. The ratios of rye flower and wheat flour can vary slightly based on your preference (I have occasionally run out of rye flour and needed to supplement with additional whole wheat) and the bread will still turn out light, fluffy, and amazing.

The multitude of flours and ingredients in this recipe lead to a strong and unique flavor. If you didn’t know, you wouldn’t even guess at the green onion as an ingredient, however without it, you just feel that something is missing.

What do you do with such a flavorful bread? I highly recommend a grilled cheese with roast beef and cheddar, and at least to my preference, topped with a juicy fried egg. The caraway seeds and the roast beef give you a very flavorful sandwich.

Equipment I use:

Bread Machine

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Seeded Rye Beer Bread – for the bread machine

The tangy flavors similar to what you'd find in a Polish deli – savory and delicious – perfect for sandwiches.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Bread Machine Time 3 hours hrs

Course Bread

Cuisine Polish

Servings 1 1.5 lb loaf

Equipment

• Bread Machine

Ingredients

  

1 lb (500g) loaf

• 6 oz beer lukewarm (see notes)
• 2¼ Tbsp apple cider vinegar
• 1½ Tbsp honey
• ¾ Tbsp butter melted
• ¾ Tbsp raw green onion finely minced
• 1½ cups bread flour
• ½ cup light rye flour
• 3 Tbsp yellow cornmeal
• 1½ Tbsp vital wheat gluten flour
• 1½ tsp caraway seeds
• 1⅛ tsp salt
• ¾ Tbsp active dry yeast

1.5 lb (750g) loaf – RECOMMENDED

• 8 oz beer lukewarm (see notes)
• 3 Tbsp apple cider vinegar
• 2 Tbsp honey
• 1 Tbsp butter melted
• 1 Tbsp raw green onion finely minced
• 2 cups bread flour
• ¾ cup light rye flour
• ¼ cup yellow cornmeal
• 2 Tbsp vital wheat gluten flour
• 2 tsp caraway seeds
• 1½ tsp salt
• 1 Tbsp active dry yeast

2 lb (1000g) loaf

• 12 oz beer lukewarm (see notes)
• 4 Tbsp apple cider vinegar
• 2½ Tbsp honey
• 1¼ Tbsp butter melted
• 1¼ Tbsp raw green onion finely minced
• 2½ cups bread flour
• 1 cup light rye flour
• ¼ + 2 Tbsp cup yellow cornmeal
• 2½ Tbsp vital wheat gluten flour
• 2½ tsp caraway seeds
• 1¾ tsp salt heaping
• 1¼ Tbsp active dry yeast

Instructions

 

• Add the ingredients to your bread machine per the manufacturers guidelines.
• Set on your Basic, Soft Bread, etc cycle.
• Allow to cool before slicing.

Notes

• This recipe does not require you to let the beer stand until it gets flat, I typically bake it with still bubbling beer, and it always turns out light and fluffy. I only make sure that it is a bit warmer than room temperature so that it does not affect the yeast growth. You primarily want to make sure that you have 8 oz of beer. If you have still bubbling beer, this typically ends up being 1 cup plus 1 Tbsp for me, if you have let it go flat, it is likely just 1 cup.

Keyword beer, bread, bread machine, caraway seeds, rye, seeded