Rye Beer Bread

Name: Rye Beer Bread
Ingredients: 2 cups rye flour; 1 1/2 cups room temperature beer; 2 (.25 ounce) packages active dry yeast; 2 tablespoons white sugar; 1 tablespoon salt; 2 tablespoons shortening; 1 egg; 3 cups bread flour; 1 tablespoon caraway seed (optional); 1 tablespoon cornmeal

10 ingredients

5 steps

Ingredients

2 cups rye flour
1 1/2 cups room temperature beer
2 (.25 ounce) packages active dry yeast
2 tablespoons white sugar
1 tablespoon salt
2 tablespoons shortening
1 egg
3 cups bread flour
1 tablespoon caraway seed (optional)
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.