The beer adds another layer of flavor to this rye loaf Try a varity of types of beer
Prep Time
14 hrs 55 mins
Dificult
Medium
Servings
15 hrs 50 mins
Ingredients
Instructions
Combine rye flour
beer
and yeast in a large bowl. Cover bowl with plastic wrap. Set out overnight. Do not refrigerate.
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.
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.
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.
Bake at 400 degrees F (205 degrees C) for 30 minutes. Cool on racks.