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