Rye Beer Bread

Ingredients

• 1 pkg. dry yeast
• 1/2 c. warm water
• 2 c. dark beer, room temp.
• 2 tbsp mollasses
• 2 tbsp shortening, melted
• 2 tbsp crushed caraway seeds
• 1 tbsp salt
• 3 c. rye flour
• 2 1/2 to 3 c. white flour, unbleached

Directions

In large bowl dissolve yeast in warm water. Stir in the beer, molasses, shortening, caraway seeds, salt, rye flour and enough white flour to make a stiff dough.

Turn out onto floured surface and let rest 10 min. Knead dough, adding more white flour as needed; it will be very tacky, but up to 3 c. of white flour total and in about 8 min. of kneading should be just right. Place dough in greased bowl, turning to grease top. Cover and let rise till double, about 2 hrs. Turn out, punch down and form into 2 rounds. Place far apart on greased baking sheet sprinkled with corn meal. Let rise covered with towel till double, about 45 min. Bake at 375 for 10 min. reduce heat to 350 and bake another 40 minutes. For a good crust brush the loaves with cold water before they go into oven and again 2 or 3 times during the first 10 min.

Submitted 6/13/05.
Source: My files
Submitted By: Ruth Burbage
burbage@pell.net
Rye Beer Bread