Rye Beer Bread
Description
Beer and rye complement each other well in this robust light bread, each bringing out the unique flavors of the other. Be sure to use a quality beer to ensure a good result.
Ingredients
•
2 cups rye flour
•
1 1/2 cups room temperature beer
•
2 (1/4 ounce) packages active dry yeast
•
2 tablespoons white sugar
•
1 tablespoon salt
•
2 tablespoons shortening
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1 egg
•
3 cups bread flour
•
1 tablespoon caraway seed
•
1 tablespoon cornmeal
Directions
1
Combine rye flour, beer, and yeast in a large bowl. Cover bowl with plastic wrap. Set out overnight. Do not refrigerate.
2
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.
3
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.
4
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.
5
Bake at 400 degrees F (205 degrees C) for 30 minutes. Cool on racks.