Thursday, February 7, 2013
Cooking with Beer - Beer Rye Bread
What's better than beer and bread? A recipe that uses beer to make bread. Oh, and bacon fat . . . bread made with beer AND bacon fat. That's right, I said it!
Here is a great recipe using beer and making use of my brandy spankin' new grain mill - see my post on grinding grain.
Beer Rye Bread
3 Cups Beer
1/3 Cup Bacon Fat (or Lard)
1/2 Cup Firmly Packed Light Brown Sugar
1/4 Cup Light Molasses
1/4 Cup Honey
1/2 Tablespoons Salt
2 Tablespoons Caraway Seeds
2 Packages Active Dry Yeast
1/2 Cup Warm Water
5 Cups Unsifted Rye Flour
5 To 6 Cups Unsifted White Flour
Heat beer until it just bubbles; add bacon fat, brown sugar, molasses, honey, salt, and caraway seeds.
Cool to lukewarm. Dissolve yeast in warm water; add to lukewarm beer mixture.
Beat in rye flour and enough white flour to make soft dough.
Turn out on a heavily floured board; knead until smooth and elastic.
Place in a greased bowl, turning to grease top.
Cover; let rise in a warm place until double in bulk.
Punch down dough and knead again.
Divide in half; shape into 2 round or long ovals on a greased cookie sheet. Slash tops of loaves with a sharp knife. Let rise until double in bulk.
Bake at 350 degrees for 40 to 45 minutes or until done.
Yield: 2 large loaves