Root Beer Rye Bread...one loaf



 When I first looked at the old 1955 booklet “Over the Back Fence to you...Prize Yeast Recipes from Red Star”, the recipe I really wanted to try was this one, a sandwich-style rye bread with a twist.  I have converted it here to make in a food processor for one loaf.  
This bread was a hit…you can just taste the root beer flavor, it is not a too-strong rye flavor, and the bread has that nice, firm rye texture that lends itself to thin-slicing like party rye.  It is perfect for sandwiches.  I made mine in some narrower 4” x 10” pans, because we like smaller sandwich slices.                               
Root Beer Rye Bread - 1 Loaf in a Food Processor
  1 1/8    cups  Root Beer -- 120°-125° (10 ounces)
  2          teaspoons  Instant Yeast
     3/4    cup  Rye Flour -- 2 1/4 ounces
  2 1/2    Tablespoons  Molasses
  1 1/2    Teaspoons  Salt
  2 1/2    cups  Bread Flour -- 11.25 ounces
  2          Tablespoons  Butter -- softened
Combine rye flour, salt, bread flour, yeast and molasses in processor bowl.  Slowly add root beer through feed tube and process until dough pulls away from sides of work bowl.  Process 1 minute longer.
Cover and let rest in a warm place 20 minutes.
Punch down.  Shape into a loaf and place in a lightly greased 8 1/2 x 4 1/2" loaf pan.  Cover and let rise in a warm place until center of dough is slightly above the pan rim, took about 40 minutes.  Meanwhile, preheat oven.
Bake in a preheated 375° oven for 35-50 minutes.  Cover with parchment paper after first 20 minutes to prevent excess browning before bread is done.  
Remove from pan and cool on racks.
I used 4 x 10" pans, so I baked for 35 minutes.  Bread temperature with an instant-read themometer should be 200-205° as soon as it's removed from the oven.
If desired, prepare dough using the directions for your bread maker on the dough cycle; shape into loaves and continue with recipe.
Yield:  "1 Loaf"

Per Serving: 124 Calories; 2g Fat (13.9% calories from fat); 3g Protein; 23g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 218mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

4 comments:

  1. Sue, would really love your help with this recipe and making it work with my bread machine! My grandmother used to make this and the only family member that knew how to make it passed away last month. I would really love to make this for my mom. I have a Westbend Automatic Bread and Dough Maker that makes up to a 2 lb loaf. I admit I have not used this machine much and have not had a lot of experience making bread but really want to learn. Thank you! Shelley (shelleyjuberian@hotmail.com)

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    1. I would use the dough cycle for your bread...a whole grain cycle if it has it. Then, shape into a loaf, let it rise and bake in your regular oven.
      Add your ingredients as your bread machine directions call for it.
      This is also simple to make in a Kitchenaid type mixer; and very easy in the food processor.
      Hope you try it...we thought it was very good; one of the better homemade rye sandwich bread recipes I have tried.

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  2. Ok I will give it a shot. Thank you! Love your site!

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    1. Let us know how your bread turns out! Good luck.

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