Guinness Rye Sandwich Bread

The original version of this recipe calls for using dill pickle juice. I found the pickle flavor to be distracting, and ultimately I was disappointed in that bread. Using Guinness is a big improvement.

(See the rest of the Guinness rye breads I baked for St. Patrick’s Day here.)


  • 2 1/2 cups (10 1/2 ounces) bread flour
  • 1 1/3 cups (4 7/8 ounces) dark rye flour
  • 2 1/2 teaspoons instant yeast
  • 1 bottle (11.2 ounces) Guinness draught
  • 1/4 cup vegetable oil
  • 1 1/2 teaspoons salt
  • 1 tablespoon sugar
  • 1 tablespoon caraway seeds
  • 1 tablespoon dark brown mustard seeds (optional)
  • 3/4 cup instant potato flakes

Step 1. Combine all the ingredients together. It’s best to combine the dry ingredients first, whisk them together, then add the oil and beer. Then knead on medium-low speed for 7-8 minutes.


Step 2. Lightly grease a large bowl. Let the dough rise until it has about doubled in size; 90 minutes will be plenty of time.









Step 3. Turn the dough out onto a lightly floured surface. Stretch it out into a rectangle, with the short side as long as the loaf pan. Then fold the dough in thirds, and shape it into a log.

Step 4. Let the dough rise again for 60 minutes. Halfway through the rising time, preheat the oven to 350 degrees F.

Step 5. Bake the bread for 40 minutes, until the bread’s internal temperature reaches 190 degrees F. Remove the loaf from its pan and cool on a wire rack.





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