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Name: Rye Beer Bread
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 tb Lard or vegetable fat,; 2 1/2 c To 3 cups white flour,; 3 c Rye flour; 2 tb Molasses or caramel; 1 tb Salt; 1 1/2 tb Active dry yeast; 2 tb Crushed caraway seeds; 2 c Dark beer, at room temp; 1/2 c Warm water

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INGREDIENTS

2 tb Lard or vegetable fat,
2 1/2 c To 3 cups white flour,
3 c Rye flour
2 tb Molasses or caramel
1 tb Salt
1 1/2 tb Active dry yeast
2 tb Crushed caraway seeds
2 c Dark beer, at room temp
1/2 c Warm water

Servings

INSTRUCTIONS

Makes 2 round loaves In a large bowl dissolve the yeast in the warm water. Stir in the beer, molasses, lard, caraway seeds, salt, rye flour, and enough white flour until the dough becomes difficult to stir. Turn the dough out onto a floured working surface and let rest while you clean out and grease your bowl. Knead the dough, adding more white flour as necessary; it will be very tacky, but up to 3 cups of white flour in all and about 8-10 minutes of kneading should be enough. Return the dough to the greased bowl, cover with plastic wrap, and let rise until double in volume - about 2 hours. Turn the dough out, punch it down, and form into 2 rounds. Place far apart on a greased baking sheet sprinkled with corn meal. Let rise covered with a towel until double - about 45 minutes. If you have tiles or a baking stone, heat the oven well ahead to 375 F to warm them, and to get a good crust use a device to create steam. If you dont want to bother with a steaming device, brush the loaves with cold water before they go in the oven and again two or three times during the first 10 minutes. If you have tiles or a baking stone, slip the loaves directly onto the hot surface; otherwise simply bake the loaves on the baking sheet. After 10 minutes reduce the heat to 350 F and bake another 40 minutes. Cool on racks.

NOTES

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Rye Beer Bread

2 tb Lard or vegetable fat, 
2 1/2 c To 3 cups white flour, 
3 c Rye flour 
2 tb Molasses or caramel 
1 tb Salt 
1 1/2 tb Active dry yeast 
2 tb Crushed caraway seeds 
2 c Dark beer, at room temp 
1/2 c Warm water

Makes 2 round loaves  In a large bowl dissolve the yeast in the warm water.  Stir in the beer, molasses, lard, caraway seeds, salt,  rye flour, and enough white flour until the dough  becomes difficult to stir. Turn the dough out onto a  floured working surface and let rest while you clean  out and grease your bowl.  Knead the dough, adding  more white flour as necessary; it will be very tacky,  but up to 3 cups of white flour in all and about 8-10  minutes of kneading should be enough. Return the dough  to the greased bowl, cover with plastic wrap, and let  rise until double in volume - about 2 hours. Turn the  dough out, punch it down, and form into 2 rounds.  Place far apart on a greased baking sheet sprinkled  with corn meal. Let rise covered with a towel until  double - about 45 minutes. If you have tiles or a  baking stone, heat the oven well ahead to 375 F to  warm them, and to get a good crust use a device to  create steam. If you dont want to bother with a  steaming device, brush the loaves with cold water  before they go in the oven and again two or three  times during the first 10 minutes.  If you have tiles  or a baking stone, slip the loaves directly onto the  hot surface; otherwise simply bake the loaves on the  baking sheet.  After 10 minutes reduce the heat to 350  F and bake another 40 minutes. Cool on racks.

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Nutrition

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Serving Size: 1 Serving (1563g)
Recipe Makes: 1 Servings

Calories: 5334
Calories from Fat: 293 (5%)

Amt Per Serving		% DV

	Total Fat 32.6g	43 %
	Saturated Fat 3.7g	19 %
	Monounsaturated Fat 7.2g
	Polyunsanturated Fat 11.2g
Cholesterol 0mg		0 %
Sodium 115.3mg		4 %
Potassium 7598.9mg		200 %
Total Carbohydrate 1133.1g		333 %
	Dietary Fiber 237.1g	948 %
	Sugars, other 896.1g
Protein 182g		260 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5334

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