1 Pkg. dry yeast
12 oz Can of warm beer
3/4 c Warm water
2 ts Salt
2 c Rye flour
3 c Unbleaced flour
2 tb Caraway seeds
In large bowl, put in the yeast with the water. Let set for 5
minutes. Then add the warm beer. Add the rye flour; beat until
smooth. Add the caraway seeds. Place a large plate to cover bowl. Let
set for 1 1/2 hours. Now beat down and gradually add the salt and
unbleached flour. Mix and knead. If sticky, add a little flour on the
board. Knead 6 – 8 minutes. Grease the bowl and place the dough in
bowl and set in warm place until doubled. Then punch down and shape
into 2 rolls and place in greased 9 x 5 x 3 inch loaf pans.
Make egg wash (that’s 1 egg yolk and tsp water) and brush on loaves.
And make slashes down the breads 1/4 inch deep and let set for 10
minutes. Then place in heated 350 oven. Bake for 15 minutes and turn
to 400 and bake for 25 minutes. Take from oven; let set in pans 10
minutes. Then turn out and place on wire rack to cool.
Yields
1 Servings
