Vortbrod (Beer Bread)

Name: Vortbrod (Beer Bread)
Ingredients: 2 cups mild beer; 3 14 teaspoons dried yeast; 2 teaspoons salt; 7 cups sifted rye flour; 1 34 ounces butter; 12 cup molasses; 1 tablespoon orange peel; 1 teaspoon clove; 1 teaspoon ginger; 23 cup raisins

10 ingredients

13 steps

Ingredients

2 cups mild beer
3 14 teaspoons dried yeast
2 teaspoons salt
7 cups sifted rye flour
1 34 ounces butter
12 cup molasses
1 tablespoon orange peel
1 teaspoon clove
1 teaspoon ginger
23 cup raisins

Directions

1

Warm beer to 100 degrees F. Stir yeast into small amount of i in order to proof it.
2

If it bubbles, etc., it's good to use.
3

Otherwise, no -- and you'd need to start over with fresh yeast that does work.
4

Bring butter, molasses, spices to a boil.
5

Cool so that it is slightly warm on wrist.
6

Mix this with the rest of the beer, yeast mixture, salt, and a scant 1/2 cup of flour.
7

Work and knead in enough of the flour to make a smooth, elastic dough.
8

Raisins should be added in toward the end of the kneading.
9

Allow to rise until doubled.
10

Divide into two pieces.
11

Shape into tins.
12

Let rise 30 minutes.
13

Bake at 350 degrees F for 40-50 minute.