Ingredients
24
24 servings
- •2 cups rye flour
- •1.5 cups room temperature beer
- •2 (.25 ounce) packages active dry yeast
- •2 tablespoons white sugar
- •1 tablespoon salt
- •2 tablespoons shortening
- •1 egg
- •3 cups bread flour
- •1 tablespoon caraway seed
- •1 tablespoon cornmeal
Instructions
- Combine rye flour, beer, and yeast in a large bowl. Cover bowl with plastic wrap. Set out overnight. Do not refrigerate.
- The next day, add sugar, salt, shortening, and egg; beat with mixer until smooth. Stir in caraway seeds, if wanted. 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 the surface of the dough. Let rise in warm place about 1 hour, or until doubled.
- Punch down dough, and divide in half. Shape into round or oblong loaves, and place on greased baking sheets sprinkled with corn meal. Let rise for 30 minutes.
- Bake at 400 degrees F (205 degrees C) for 30 minutes. Cool on racks.
Nutritional Facts
Per 24 servings
- Calories: 120
- Carbohydrate: 22g
- Fat: 2g
- Fiber: 2g
- Protein: 3g
- Sugar: 1g
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