Fennel Rye Bread
|Dry yeast||1⁄4 Ounce (1 Envelope)|
|Lukewarm water||1⁄4 Cup (4 tbs)|
|Beer/Ale||1 Cup (16 tbs), lukewarm|
|Fancy molasses||1⁄4 Cup (4 tbs)|
|Chopped fennel||2 Teaspoon|
|Grated orange rind||2 Teaspoon|
|Rye flour||1 1⁄2 Cup (24 tbs)|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
Combine the yeast, sugar and water and let stand until foamy.
Meanwhile, mix the next seven ingredients together and beat well.
Add the dissolved yeast and work in enough all-purpose flour to make a stiff dough.
Knead until smooth, about 5 minutes.
Place in a greased bowl and cover.
Let rise until doubled.
Knead down and form into 1 large or 2 small loaves.
Place in greased pans and cover.
Let rise again, brush with water and bake at 400F for 15 minutes, then reduce heat to 350F and continue baking 30 minutes longer.