| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | German | Breads | 1 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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