Vortbrod (Beer Bread)

• 2 cups mild beer
• 3 14 teaspoons dried yeast
• 2 teaspoons salt
• 7 cups sifted rye flour
• 1 34 ounces butter
• 12 cup molasses
• 1 tablespoon orange peel
• 1 teaspoon clove
• 1 teaspoon ginger
• 23 cup raisins

1. Warm beer to 100 degrees F. Stir yeast into small amount of i in order to proof it.
2. If it bubbles, etc., it's good to use.
3. Otherwise, no -- and you'd need to start over with fresh yeast that does work.
4. Bring butter, molasses, spices to a boil.
5. Cool so that it is slightly warm on wrist.
6. Mix this with the rest of the beer, yeast mixture, salt, and a scant 1/2 cup of flour.
7. Work and knead in enough of the flour to make a smooth, elastic dough.
8. Raisins should be added in toward the end of the kneading.
9. Allow to rise until doubled.
10. Divide into two pieces.
11. Shape into tins.
12. Let rise 30 minutes.
13. Bake at 350 degrees F for 40-50 minute.

mild beer, yeast, salt, sifted rye flour, butter, molasses, orange peel, clove, ginger, raisins

Taken from www.food.com/recipe/vortbrod-beer-bread-401390 (may not work)