Quick Rye Beer Bread Recipe
2 T. margarine
2 T. honey
3/4 C. beer or water
1 package yeast
1 1/4 C. rye flour
2 1/4 – 2 1/2 C. all-purpose flour
1 t. salt
1 t. garlic powder
1 t. caraway seeds
melted margarine to melt on top
In a small saucepan, heat butter, honey and beer to 100°F. In a large bowl, dissolve yeast in warm water. Stir beer into yeast mixture mixture.
Add flours, salt, garlic powder and caraway seeds. Blend it well. On a floured surface, knead dough until smooth, about 6 minutes.
Shape into a ball. Place in a greased 8 inch round cake pan. Flatten to fit pan. Brush the top with melted butter. Cover with plastic wrap and let rise until doubled.
Heat oven to 375°F. Bake 25 – 30 minutes. Cool on a wire rack.