Narsai David Recipe: Beer Batter Rye Bread

(KCBS) - KCBS Food and Wine Editor Narsai David shares a really simple recipe for rye bread - perfect for a holiday hors d'oeuvre.

1-1/2 cups (12 oz.) amber or darker beer or ale
2 TBS brown sugar or molasses
1 tsp salt
1 TBS yeast
2 cups bread flour or all purpose flour
1 cup rye flour
1/2 cup cracked wheat or oatmeal
1-1/2 TBS caraway seeds

Mix first 6 ingredients in an electric mixer or by hand and beat 4-5 minutes. It will be a sticky batter. Mix in the cracked wheat or oatmeal and caraway. Scrape down the sides of bowl with a spatula and set the bowl in a warm place to proof. A gas oven with only a pilot light on is perfect, or if you have an electric oven, preheat it for 2-3 minutes, then shut off the heat, but turn on the oven light. The batter should double in volume in about 30 minutes.

Stir down with the spatula and scrape into a greased and floured loaf pan. Place in the middle of the oven and wait until it has doubled in size again. Place an empty baking sheet on the lowest shelf in the oven to distribute the heat; turn on the oven to 350˚ if gas, 325˚ if electric. Bake 45-50 minutes. Carefully remove loaf from pan and bake directly on oven rack for 5 minutes to crisp the sides.

Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades.

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