Description
The beer adds another layer of flavor to this rye loaf. Try a varity of types of beer.
Ingredients
- 2 cups rye flour
- 1 ½ cups room temperature beer
- 2 (.25 ounce) packages active dry yeast
- 2 tablespoons white sugar
- 1 tablespoon salt
- 2 tablespoons shortening
- 1 egg
- 3 cups bread flour
- 1 tablespoon caraway seed (Optional)
- 1 tablespoon cornmeal
Instructions
- Combine rye flour
- beer
- and yeast in a large bowl. Cover bowl with plastic wrap. Set out overnight. Do not refrigerate.
- The next day
- add sugar
- salt
- shortening
- and egg; beat with mixer until smooth. Stir in caraway seeds
- if wanted. Add enough white bread flour to make a soft dough.
- Knead on a lightly floured surface until smooth
- approximately 10 minutes. Place in a greased bowl
- and turn to oil the surface of the dough. Let rise in warm place about 1 hour
- or until doubled.
- Punch down dough
- and divide in half. Shape into round or oblong loaves
- and place on greased baking sheets sprinkled with corn meal. Let rise for 30 minutes.
- Bake at 400 degrees F (205 degrees C) for 30 minutes. Cool on racks.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 15 hrs 50 mins
Servings: 24