Rye Loaf


  • 17oz unbleached white bread flour
  • 3oz rye flour
  • 2 oz beer
  • 10-11 oz water
  • 1 tbsp olive oil
  • 2.5 tsp kosher salt
  • 2 tsp yeast
  • about 1 tbsp honey or raw sugar


  1. Throw the dry stuff together. Pour in the wet stuff. Knead for as long as you need to in order for it to be dough. Let it rise until it's doubled (about 1-2 hours).
  2. Punch it down, put in a 9 inch loaf pan (I spray it with nonstick first).
  3. Let it rise to above the lip, score down the middle, and bake at 425F with a glass dish full of water (for steaming) for about 30 minutes.
  4. Reduce heat to 375F until it's at 208F or so in the middle (about 25 more minutes). Let it cool overnight on the counter.