Saturday, March 3, 2012

Homemade Wheat & Rye Beer Bread

 I am a fan of bread. I won't lie , I would LOVE to go primal but things like this just keep me from giving it a go!!   I made this earlier today and so far it has been a hit. The picky 5 yr old ate it , the 1 yr old ate it and the dog - well she eats anything!     

What you will need:
2 cups rye flour
  • 1 1/2 cups room temperature beer ( this would be 12 oz - and I used Yuengling Black & Tan)

  • 2 (.25 ounce) packages active dry yeast

  • 2 tablespoons white sugar

  • 1 tablespoon salt

  • 2 tablespoons shortening

  • 1 egg

  • 3 cups whole wheat flour.


  • Directions
    1. Combine rye flour, beer, and yeast in a large bowl. Cover bowl with plastic wrap. Set out overnight. Do not refrigerate.       
    This is what it looked like this morning after sitting overnight. 


       2.The next day, add sugar, salt, shortening, and egg; beat with mixer until smooth. Add enough wheat flour to make a soft dough. ( I used all 3 cups - there was just a very very small amount left in the bowl)  AND this is what it looked like when it was ready for the next step. 


       3.Knead on a lightly floured surface until smooth, approximately 10 minutes. Place in a greased bowl, and turn to oil the surface of the dough. Let rise in warm place about 1 hour, or until doubled.                This is the bread kneaded
    And after rising for an hour


           4.Punch down dough, and divide in half. Shape into round or oblong loaves, and place on greased baking sheets sprinkled with flour. Let rise for 30 minutes.        

    I forgot to get a picture after they were done rising - HOWEVER  this is the finished product. I am sure I could have gotten them slightly prettier , but they taste great!! 
    AND

                      
    If you decide to make some , let me know how it turned out and what you think!!!!

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