Beer Bread

• 2 cups rye flour
• 9/16 tablespoon dry active yeast
• 1 3/8 cups lager beer
• 3/4 cup water
• 4 cups all purpose flour
• 2 teaspoons salt

1. In a bowl, pour in the rye or whole wheat flour and the yeast.
2. Combine the beer with the water and heat until warm.
3. Pour into the flour.
4. Mix together, cover, and let ferment for 1 hour.
5. Mix the all-purpose flour and salt together.
6. In a stand mixer using the dough attachment (or by hand), start kneading this fermented mixture while adding handfuls of flour.
7. Stop when the dough becomes soft and elastic.
8. This process should take about 5 minutes.
9. Place this dough into a large, greased bowl, cover, and set in a warm place for 1 hour, allowing the dough to double in volume.
10. Turn the dough out onto a lightly floured work surface and punch down with your knuckles.
11. Roll it out into a rectangle with about a 30-centimeter width.
12. Roll up into a sausage shape.
13. Grease a 35-centimeter round pan and place the dough in it seam-side down.
14. Sprinkle with flour, cover, and let rest for another 30 minutes.
15. Preheat the oven to 190 degrees Celsius.
16. Cut diagonal slits in the top of the dough and bake for 10 minutes.
17. Lower the heat to 180 degrees Celsius and bake for another 20 minutes.
18. The bread is done with it sounds hollow when thumped.

rye flour, active yeast, lager beer, water, flour, salt

Taken from www.yummly.com/recipe/Beer-Bread-626879 (may not work)