Rye beer bread
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Rye beer bread
  Rye    Beer    Bread  
Last updated 6/12/2012 1:21:03 AM. Recipe ID 53083. Report a problem with this recipe.
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      Title: Rye beer bread
 Categories: Breads
      Yield: 1 Servings
  1 1/2 tb Active dry yeast
    1/2 c  Warm water
      2 c  Dark beer, at room temp
      2 tb Molasses or caramel
      2 tb Lard or vegetable fat,
      2 tb Crushed caraway seeds
      1 tb 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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Recipe ID 53083 (Apr 03, 2005)

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