Rye
Vanilla Porter Rye Bread
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7 Reviews
Wandadesigns
June 5, 2021
I have made this bread 3 times now and the rise is phenomenal, the bread hits the top of my oven. Is it really just 1 loave or should i divide into 2 loafs? the texture and flavor are fantastic.
Carlynn H.
January 28, 2018
This was excellent. I omitted the milk solids and used 1/4 cup of honey, then brought down the beer by a few teaspoons—and I used a honey ale. Rave reviews! Make this bread. 45 minutes at 400 degrees, by the way.
George H.
June 9, 2017
"Bake until the loaf is very golden brown and has an internal temperature of 195°F", about how many minutes?
Amy S.
July 18, 2017
I made this yesterday and it took about 50 minutes to reach the right internal temperature. I did check the temperature every 5 to 10 minutes after about 25 minutes in the oven, so it could be faster if you aren't opening the oven door as often. If I make this again I'll probably check at 45 minutes and see how it goes from there.
Nancy
May 22, 2017
This recipe sounds great!
Looking forward to making it.
If I cannot locate vanilla porter, could I use a regular porter and either vanilla extract or vanilla bean?
Looking forward to making it.
If I cannot locate vanilla porter, could I use a regular porter and either vanilla extract or vanilla bean?
Erin J.
May 22, 2017
Thanks Nancy! The vanilla flavor is pretty subtle, so I wouldn't add more than 1/3 teaspoon or so. It just adds a richness and a little aroma!
Nancy
May 22, 2017
Erin, ok, thanks, got it...that more flavor comes from the porter, vanilla is a nice add-on.
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