Rye Beer Bread

* Exported from MasterCook *

RYE BEER BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 T Active dry yeast
1/2 c Warm water
2 c Dark beer, at room temp
2 T Molasses or caramel
2 T Lard or vegetable fat,
-melted
2 T Crushed caraway seeds
1 T Salt
3 c Rye flour
2 1/2 c To 3 cups white flour,
-preferably unbleached

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 don't 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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