Hop’n Rye Bread

I decided Christmas Eve was a fabulous time to create a new recipe… while I might have made my night a WEE more hectic, I DID come up with a fabulous new bread!

{elbow nudge}

Did ya catch the name? I’m not sure if I have more fun creating the recipes or the names for them….For some reason it is fantastically entertaining to me.

Hop’n Rye Bread~ Hop’n because there’s beer in the batter and beer has hops…. Rye is fairly obvious :)

Now I’m willing to bet that most of you have made dump breads before. They are wonderfully easy with no rising required. Just make the batter, DUMP it in the pan, and bake! This recipe is just that easy.

Ingredients:

2 cups all-purpose flour

1 cup rye flour

3 tablespoons packed brown sugar

1 tablespoon baking powder

1 teaspoon kosher salt

2-3 teaspoons caraway seeds (use as much or as little as you like)

1 bottle of beer at room temperature (alter the flavor with different beer)

1/3 of a large onion, diced and sautéed in 1 tablespoon butter

1 tablespoon flour

4 tablespoons melted butter

Directions:

Preheat the oven to 375 degrees.

Grease a bread loaf pan and set aside.

In a large bowl, stir together the flours, sugar, baking powder, salt, and caraway seeds. Pour in the room temperature beer and stir JUST until everything is well mixed…Don’t overmix!

Dump the batter into the prepared loaf pan and spread the top level.

Sprinkle the 1 tablespoon of flour over top of the sautéed onions and stir to combine. Scatter the onions over the bread batter and slightly press down on the onions until they sink just slightly into the batter.

Drizzle the melted butter over the bread and place in the preheated oven.

Bake for 40-45 minutes, or until a toothpick inserted into the center of the bread comes out clean.

Remove the bread from the oven and let it set on a cooling rack for 5 minutes.

Tip the loaf pan over and let the bread fall out onto your hand, placing the bread back onto the cooling rack to cool completely.

When the bread has cooled, slice with a serrated knife and serve with butter. This bread will not cut into super thin slices, and you won’t want a super thin slice TRUST ME!

The craggy buttery top is crazy good and the flavor of rye and caraway is hard to beat. We popped a few pieces into the toaster oven the next morning and had ourselves a fine breakfast treat.

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Did you notice the handy-dandy cutting board in knife? That’s one of many fine products from Core Bamboo… They have been super generous and are allowing me to give one of these sets away to one lucky reader!

How do you get entered? Click the link below and enter before the giveaway closes on 12/29/12

Core Bamboo Giveaway

Signing Off,

Modern Mrs. Cleaver

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