| 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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