Beer Rye Bread
"From beerinstitute.com"
- Ready In:
- 2hrs 15mins
- Ingredients:
- 11
- Yields:
-
2 Loaves
ingredients
- 3 cups beer
- 1⁄3 1/3 cup bacon fat or 1/3 cup shortening
- 1⁄2 cup firmly packed light brown sugar
- 1⁄2 cup light molasses
- 1⁄2 tablespoon salt
- 2 tablespoons grated orange rind
- 2 tablespoons caraway seeds
- 2 (1/4 ounce) packages active dry yeast (4 1/2 teaspoons total)
- 1⁄2 cup warm water
- 5 cups unsifted rye flour
- 5 -6 cups unsifted white flour
directions
- Heat beer until it just bubbles; add lard, brown sugar, molasses, salt, orange rind and caraway seeds. Cool to lukewarm.
- Dissolve yeast in warm water; add to lukewarm beer mixture. Beat in rye flour and enough white flour to make soft dough. Turn out on a heavily floured board; knead until smooth and elastic. Place in a greased bowl, turning to grease top. Cover; let rise in a warm place until double in bulk.
- Punch down dough and knead again. Divide in half; shape into 2 round or long ovals on a greased cookie sheet. Slash tops of loaves with a sharp knife. Let rise until double in bulk. Bake at 350 degrees for 40 to 45 minutes or until done.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
