Beer Rye Bread
Verified by stevemur
|1/2 cupBrown sugar; firmly packed|
|1/2 cupLight Molasses; Light|
|1 1/2 tablespoonSalt|
|2 tablespoonCaraway seeds|
|2 packagesYeast; dry yeast|
|1/2 cupWater; approx 115 degrees|
|5 cupsRye Flour; Light or Dark or Mixture|
|5 cupsFlour; 5-6 cups unsifted|
|2 tablespoonOrange Peel; grated|
Beer Rye Bread Preparation
Heat beer in a saucepan over medium heat until barely bubbling. Add shortening, brown sugar, molasses, salt, orange peel, and caraway seeds Cool to lukewarm (about 115 is fine). YOu don't want to have it too hot so it kills the yeast.
In a small bowl dissolve yeast in warm water (approx 115-120 degrees). Wait until it is foamy, about 5 minutes, and then add to lukewarm beer mixture.
Beat in rye flour and enough white flour to make a soft dough. Knead using stand mixer if you are using one or else turn it out onto a heavily floured surface and knead until smooth and elastic, about 10 minutes. Place dough in a greased bowl, turning to coat top, cover with plastic wrap and let rise in a warm place until doubled, about 2 hours. I use the proofing setting on my oven.
Punch down dough and divide into 4 pieces. Form each into a round shape or a long oval. Place on greased baking sheet and slash tops with a sharp knife. Cover with a cloth and let loaves rise until doubled, about 45 minutes.
Bake at 350? F for about 40-45 minutes. I use a instant read thermometer and bake until the bread is at 200? F.
Let cool on wire racks.
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Beer Rye Bread Reviews
[I posted this recipe.]
4 years, 3 months, 4 days, 2 hours, 5 minutes ago