Rye Beer Bread

Recipe View 8 hrs In a large bowl, combine the rye flour, beer, and yeast. Mix well to ensure the yeast is fully incorporated. Cover the bowl tightly with plastic wrap and let it rest at room temperature overnight (approximately 8-12 hours). This allows the flavors to develop and the yeast to activate. (Time: 8-12 hours)

Recipe View 5 mins The next day, add the sugar, salt, shortening (or butter), and egg to the rye flour mixture. Using an electric mixer with a dough hook attachment, beat the mixture until smooth and well combined. If desired, stir in the caraway seeds for an added layer of flavor. (Time: 5 minutes)

Recipe View 15 mins Gradually add the bread flour, one cup at a time, until a soft and slightly sticky dough forms. Turn the dough out onto a lightly floured surface and knead for approximately 10 minutes, or until it becomes smooth and elastic. (Time: 15 minutes)

Recipe View 1 hrs Place the kneaded dough in a greased bowl, turning it to coat the surface. Cover the bowl with plastic wrap and let it rise in a warm place for about 1 hour, or until the dough has doubled in size. (Time: 1 hour)

Recipe View 10 mins Punch down the risen dough to release the air. Divide the dough in half and shape each half into either round or oblong loaves. Place the shaped loaves on greased baking sheets that have been sprinkled with cornmeal. (Time: 10 minutes)

Recipe View 30 mins Cover the loaves loosely with plastic wrap and let them rise for an additional 30 minutes. (Time: 30 minutes)

Recipe View 30 mins Preheat your oven to 400 degrees F (205 degrees C). Bake the loaves for 30 minutes, or until they are golden brown and sound hollow when tapped on the bottom. (Time: 30 minutes)

Recipe View 1 hrs Remove the baked loaves from the oven and let them cool completely on wire racks before slicing and serving. (Time: 1 hour)