 Dark Rye Bread
Makes 2 loaves
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Ingredients
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2
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packages (.25 ounces each) active dry yeast
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2
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cups warm beer
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2
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cups whole wheat flour
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1
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cup rye flour
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2/3
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cup cornmeal
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1/2
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cup wheat germ
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1/4
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cup cocoa
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1/2
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cup molasses
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3
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tablespoons butter, softened
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2
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teaspoons salt
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2-1/4
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cups all-purpose flour
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Caraway seeds (optional)
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1. In large mixing bowl, dissolve yeast in warm beer. Stir in whole wheat flour, rye flour, cornmeal, wheat germ, cocoa, molasses, butter, salt and 1-1/2 cups all-purpose flour until smooth. Stir in enough remaining all-purpose flour to form a stiff dough. Turn onto well-floured surface; knead for 5 to 6 minutes or until smooth and elastic. Transfer to greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour.
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2. Punch dough down; divide in half. Shape into 2 (6-inch) round loaves. Sprinkle with caraway seeds, if desired. Place on greased baking sheets. Cover and let rise in warm place until doubled, about 1 hour. Preheat oven to 350°F. Bake bread 40 to 45 minutes or until dark and crusty. Cool on wire rack.
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© Publications International, Ltd.
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Printed
from fbnr.com
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