German rye beer bread

 
                           GERMAN RYE BEER BREAD
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
   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.
  
 
 
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