Beer Batter Rye Bread Recipe

• 1 1/2 c. (12 ounce.) amber or possibly darker beer or possibly ale
• 2 tbsp. brown sugar or possibly molasses
• 1 teaspoon salt
• 1 pkg. yeast (or possibly 1 tbsp. dry yeast)
• 2 c. flour">bread flour or possibly all-purpose flour
• 1 c. rye flour
• 1/2 c. cracked wheat or possibly oatmeal
• 1 1/2 tbsp. caraway seeds

1. Mix the first 6 ingredients in an electric mixer or possibly by hand; beat 4 to 5 min.
2. The batter will be sticky.
3. Gently mix in the cracked wheat or possibly oatmeal and caraway.
4. Scrape down the sides of the bowl with a spatula and set the bowl in a hot place.
5. A gas oven with only a pilot light on is perfect.
6. If you have an electric oven, preheat it for 2-3 min, then shut off the heat but turn on the oven light.
7. The batter should double in volume in about 30 min.
8. Stir down with a spatula and scrape dough into a greased and floured loaf pan.
9. Set in the middle of the oven and wait till it has doubled in size again.
10. Place an empty baking sheet on the lowest shelf in the oven to distribute the heat, and leave the loaf in the oven.
11. Turn on the oven to 350 degrees if gas, 325 degrees if electric.
12. Bake 45 to 50 min.
13. Carefully remove loaf from pan and bake directly on oven rack for 5 min to crisp the sides.

amber, brown sugar, salt, yeast, flour, rye flour, cracked wheat, caraway seeds

Taken from cookeatshare.com/recipes/beer-batter-rye-bread-46611 (may not work)