|
Ingredients
- 1 Egg
- 4 c All-purpose flour
- 5 c Rye flour
- 1 tb Caraway seeds
- 1 tb Salt
- 1 c Molasses (preferably dark)
- 1/2 c Shortening
- 2 1/2 c Beer
- 1/2 c Warm water
- 2 pk Dry yeast
- Jim Vorheis
|
|
Directions
Yield: 6 Portionen
Makes 2 long loaves or 3 round loaves. Sprinkle dry yeast in warm water. Stir until dissolved. Heat beer until it just starts to bubble. Remove from heat and add shortening. Add molasses, salt and caraway seeds to beer and stir. Cool until lukewarm and stir in dissolved yeast. Beat in rye flour. Beat in white flour until dough is too firm to beat (you may not need it all). Turn out onto floured board. Knead until smooth and elastic, 6 to 10 minutes. Put into greased bowl and butter top of dough. Cover and let rise in warm place until doubled in bulk, about 1 1/2 hours. On a lightly floured board, knead again until smooth. Shape into 2 long loaves or 3 round loaves. Slash top with very sharp knife several times. Brush with egg that has been beaten with 1 tablespoon water. Let loaves stand until doubled in bulk. Brush again with beaten egg. Bake in preheated 350 F oven for 40 to 45 minutes.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
Weitere Informationen zur Kategorie Breads.
|
