Beer Rye Bread - ABM

This is bread with backbone.

Whole wheat flour and rye flour do the heavy lifting, oat flour adds a subtle softness, and stale beer brings a malty depth that yeast alone can’t touch.

There’s no sugar and no butter here. Just grain, salt, oil, and beer working together the way bread was meant to be made.

Dump everything into the bread machine, hit the white bread cycle, and let it do its thing. You’ll pull out a dense, earthy loaf that’s built for thick-cut sandwiches, soup dunking, or just a slab with butter and coarse salt.

Kitchen Tips

• Use stale, flat beer. Open a bottle the night before and leave it on the counter. Fresh carbonation interferes with the yeast and can throw off the rise.
• This is a dense, heavy bread by nature. Don’t expect a fluffy white loaf. The rye and whole wheat give it a tight, chewy crumb that’s supposed to be that way.
• Slice it thin. A thick slice of rye this dense can be a jaw workout. Thin slices let you actually taste it without a wrestling match.