Prep 2 hrs
Cook 45 mins
Originally an adopted recipe, but now, pretty much my own.
- 18 ounces stout beer
- 1 tablespoon fennel seed, pounded fine
- 2 tablespoons vegetable oil
- 1⁄2 cup dark corn syrup
- 1 orange, Grated rind of
- 1⁄4 cup sugar
- 1⁄2 teaspoon salt
- 4 cups all-purpose flour, sifted
- 2 cups medium rye flour, sifted
- 2 1⁄2 teaspoons yeast
- 1⁄4 cup water, lukewarm
- Combine the stout, seed, and oil being sure they are at a warmish room temperature.
- Pour into large mixing bowl and add syrup, orange rind, sugar, and salt. Mix well.
- Add 2 cups of flour and one cup of the rye flour. Beat until smooth.
- Dissolve yeast in lukewarm water and add to mixture. Beat until thoroughly mixed.
- Add remaining flour.
- Turn dough out on lightly floured bread board or pastry cloth and knead until smooth and elastic, approximately 20 minutes.
- Place in greased bowl, cover with dish towel and let rise until double in bulk.
- Punch down, let rise again until double in bulk, 1 to 1 1/2 hours.
- Divide the dough into 2 portions, shape into loaves and place in a greased 9 x 12 x 2-inch pan.
- Prick loaves 5 to 6 times with fork.
- Bake at 350 for 45 to 50 minutes.
- Remove from oven, brush with hot water. Cool on cake rack.