This recipe is based off my Mom’s Beer Rye Bread from her Breads from Betsy’s Kitchen cookbook. In it, she recommends using a dark beer. I only had a Summer Honey Wheat beer, so I used that.
Subtle sour taste of rye tempered by the smooth creaminess of Brie. Delish!
A whole wheat egg braid made with Stump City Brewing Red Ale and red winter wheat berries. Made in celebration of Stump City Brewing in Gloversville, New York.
My first vegan bread recipe posting! After soaking the currants, if you let a bit of rum accidentally fall into the batch (and accidentally drink the rest), you’ll agree that the rum adds a nice touch.