Rye Beer Bread Tasty Recipes

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Rye Beer Bread

"The beer adds every other layer of flavor to this rye loaf. Try a varity of sorts of beer."

Ingredients :

2 cups rye flour
1 half cups room temperature beer
2 (.25 ounce) packages energetic dry yeast
2 tablespoons white sugar
1 tablespoon salt
2 tablespoons shortening
1 egg
3 cups bread flour
1 tablespoon caraway seed (elective)
1 tablespoon cornmeal

Instructions :

Prep : 25M	Cook : 24M	Ready in : 15H50M

Combine rye flour, beer, and yeast in a big bowl. Cover bowl with plastic wrap. Set out in a single day. Do no longer refrigerate.
The next day, upload sugar, salt, shortening, and egg; beat with mixer till clean. Stir in caraway seeds, if desired. Add sufficient white bread flour to make a tender dough.
Knead on a gently floured surface until clean, about 10 minutes. Place in a greased bowl, and flip to oil the floor of the dough. Let upward push in heat region about 1 hour, or until doubled.
Punch down dough, and divide in half. Shape into round or oblong loaves, and area on greased baking sheets sprinkled with corn meal. Let upward thrust for half-hour.
Bake at 400 ranges F (205 levels C) for half-hour. Cool on racks.

Notes :

Reynolds® parchment can be used for less difficult cleanup/removal from the pan.

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