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2 cups rye flour
1½ cups State Pen Porter (room temperature)
2 (.25 ounce) packages active dry yeast
2 tablespoons white sugar
1 tablespoon salt
2 tablespoons vegetable shortening
3 tablespoons molasses
1 egg
3 cups bread flour
2 tablespoons caraway seeds
1 tablespoon cornmeal
➤ Combine rye flour, beer, and yeast in a large bowl. Cover with plastic wrap. Set out overnight. Do not refrigerate.
➤ The next day, add sugar, salt, shortening, and egg; beat with a mixer until smooth. Stir in caraway seeds. Add enough white bread flour to make a soft dough.
➤ Knead on a lightly floured surface until smooth, approximately 10 minutes. Place in a greased bowl, and turn to oil surface of the dough. Let rise in a warm place about 1 hour, or until doubled in size.
➤ Punch down dough, and divide in half. Shape into round loaves, and place on greased baking sheets sprinkled with corn meal. Let rise for 30 minutes.
➤ Bake at 400 degrees for 30 minutes. Cool on racks.
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