Thursday, February 7, 2013

Beer Rye Bread

What's better than beer and bread?  A recipe that uses beer to make bread.  Oh, and bacon fat . . . bread made with beer AND bacon fat.  That's right, I said it!  

Here is a  great recipe using beer and making use of my brandy spankin' new grain mill - see my post on grinding grain.

Beer Rye Bread

3 Cups Beer
1/3 Cup Bacon Fat (or Lard)
1/2 Cup Firmly Packed Light Brown Sugar
1/4 Cup Light Molasses
1/4 Cup Honey
1/2 Tablespoons Salt
2 Tablespoons Caraway Seeds
2 Packages Active Dry Yeast
1/2 Cup Warm Water
5 Cups Unsifted Rye Flour
5 To 6 Cups Unsifted White Flour

Heat beer until it just bubbles; add bacon fat, brown sugar, molasses, honey, salt, and caraway seeds. 

Cool to lukewarm. Dissolve yeast in warm water; add to lukewarm beer mixture. 

Beat in rye flour and enough white flour to make soft dough. 

Turn out on a heavily floured board; knead until smooth and elastic. 

Place in a greased bowl, turning to grease top. 

Cover; let rise in a warm place until double in bulk. 

Punch down dough and knead again. 

Divide in half; shape into 2 round or long ovals on a greased cookie sheet. Slash tops of loaves with a sharp knife. Let rise until double in bulk. 

Bake at 350 degrees for 40 to 45 minutes or until done.

Yield: 2 large loaves

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