Beer Rye Bread

From beerinstitute.com

• Ready In: 2 hrs 15 mins
• Yields: 2 Loaves

Ingredients

• 3  cups beer
• 1⁄3 cup  lard or 1⁄3 cup bacon fat or 1⁄3 cup shortening
• 1⁄2 cup  firmly packed light brown sugar
• 1⁄2 cup light molasses
• 1⁄2 tablespoon salt
• 2  tablespoons  grated  orange rind
• 2  tablespoons caraway seeds
• 2 (1/4ounce) packages active dry yeast (4 1/2 teaspoons total)
• 1⁄2 cup warm water
• 5  cups  unsifted  rye flour
• 5 -6  cups  unsifted white flour

Directions

1. Heat beer until it just bubbles; add lard, brown sugar, molasses, salt, orange rind and caraway seeds. Cool to lukewarm.
2. Dissolve yeast in warm water; add to lukewarm beer mixture. Beat in rye flour and enough white flour to make soft dough. Turn out on a heavily floured board; knead until smooth and elastic. Place in a greased bowl, turning to grease top. Cover; let rise in a warm place until double in bulk.
3. Punch down dough and knead again. Divide in half; shape into 2 round or long ovals on a greased cookie sheet. Slash tops of loaves with a sharp knife. Let rise until double in bulk. Bake at 350 degrees for 40 to 45 minutes or until done.