Beer Rye Bread

What's better than beer and bread?  A recipe that uses beer to make bread.  Oh, and bacon fat . . . bread made with beer AND bacon fat.  That's right, I said it!  

Here is a  great recipe using beer and making use of my brandy spankin' new grain mill - see my post on grinding grain.

Beer Rye Bread


3 Cups Beer
1/3 Cup Bacon Fat (or Lard)
1/2 Cup Firmly Packed Light Brown Sugar
1/4 Cup Light Molasses
1/4 Cup Honey
1/2 Tablespoons Salt
2 Tablespoons Caraway Seeds
2 Packages Active Dry Yeast
1/2 Cup Warm Water
5 Cups Unsifted Rye Flour
5 To 6 Cups Unsifted White Flour















Heat beer until it just bubbles; add bacon fat, brown sugar, molasses, honey, salt, and caraway seeds. 

Cool to lukewarm. Dissolve yeast in warm water; add to lukewarm beer mixture. 

Beat in rye flour and enough white flour to make soft dough. 

Turn out on a heavily floured board; knead until smooth and elastic. 

Place in a greased bowl, turning to grease top. 

Cover; let rise in a warm place until double in bulk. 

Punch down dough and knead again. 

Divide in half; shape into 2 round or long ovals on a greased cookie sheet. Slash tops of loaves with a sharp knife. Let rise until double in bulk. 

Bake at 350 degrees for 40 to 45 minutes or until done.

Yield: 2 large loaves

Beer and Paprika Beef Stew

This stew was inspired by meat leftover from fondue and a bottle of beer.  I'm easily inspired . . . hehe.  It made a fantastic stew . . . rich and delicious.  Served up with some warm bread . . . also leftover from fondue.  Yum!

The beer you choose is up to you but whatever you select will change the flavor of the stew.  I used a Yuengling Lager and it was so good!

Beer and Paprika Beef Stew 

1 Tablespoons Olive Oil

1 Tablespoon Butter

1 Pound Stew Meat, 1-inch Pieces

1/2 Medium Onion, Diced

2 Cloves Garlic, Minced

1 Beer, 12 Ounces

1 Can Beef Gravy 

1 Cup Water

1 Tablespoon Worcestershire Sauce

3 Tablespoons Tomato Paste

1 Teaspoon Paprika

1/2 Teaspoon Kosher Salt

Freshly Ground Black Pepper

1 1/2 Cups Baby Carrots

8 - 10 Baby New Potatoes, Halved

Heat oil and butter in a large pot over medium-high heat. Brown meat the remove from pot and set aside on a plate when brown. 

Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. 

Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper. 

Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.

The gravy will thicken as it cooks.  If  it gets too thick, add additional water as needed. (I didn't have to add any additional water)

Add carrots and potatoes, then cover and cook for an additional 30 minutes. 

Taste and adjust seasonings as needed.

Serve in bowls along with warm crusty French bread.