Rye Beer Bread
|All purpose flour/Unbleached flour||3 Cup (48 tbs) (Pillsbury's Best)|
|Active dry yeast||1⁄2 Ounce (2 packages)|
|Beer/Water||16 Ounce (1 can / 2 cups)|
|Molasses||1⁄2 Cup (8 tbs)|
|Rye flour||3 1⁄2 Cup (56 tbs) (Pillsbury's Best)|
(Lightly spoon flour into measuring cup; level off.) In large bowl, combine 2 cups flour, yeast and salt.
In saucepan, heat beer, molasses and butter until very warm(120Â°to130Â°F).
Stir into flour mixture.
Beat 2 minutes at medium speed.
By hand, stir in remaining flour and rye flour to form a stiff dough.
On well floured surface, knead dough until smooth and elastic, 5 to 10 minutes.
Place in greased bowl.
Cover; let rise in warm place until light and doubled in size, 50 to 60 minutes.
Generously grease (not oil) two 9x5 or 8x4 inch loaf pans.
Punch down dough; divide and shape into 2 loaves.
Place in greased pans.
Cover; let rise in warm place until doubled in size, 30 to 45 minutes.
Preheat oven to 375Â°F Bake 25 to 35 minutes until deep golden brown and loaves sound hollow when lightly tapped.
Remove from pans.