Beer Rye Bread

By dkosik

Ingredients

• 2 pkgs. dry yeast
• 1/2 c. warm water
• 2 1/2 c. beer
• 1/2 c. shortening
• 1 c. dark molasses
• 1 tsp. salt
• 1 T. caraway seeds
• 4 c. white all-purpose flour
• 1 egg
• 5 c. rye flour

Preparation

Step 1

Sprinkle dry yeast into warm water. Stir until dissolved. Heat beer until starts to bubble. Remove from heat and add shortening. Add molasses, salt and caraway seeds to beef and stir. Cool until lukewarm and stir in dissolved yeast. Beat in rye flour; beat in white flour. Turn out onto floured board; knead until smooth and elastic, 6 to 10 minutes. Put into greased bowl and butter top of dough. Cover and let rise in warm place until doubled in bulk, about 1 1/2 hours. On lightly floured board, knead until smooth. Shape into 3 round loaves. Slast top with knife severeal times. Brush with egg that has been beatedn with 1 tablespoon water. Let loaves stand until doubled in bulk. Brush again with beaten egg. Bake in preheated 350 oven for 40 to 50 minutes.