Christmas Rye Bread

Originally an adopted recipe, but now, pretty much my own.

• Ready In: 2 hrs 45 mins
• Yields: 2 loaves

Ingredients

• 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

Directions

1. Combine the stout, seed, and oil being sure they are at a warmish room temperature.
2. Pour into large mixing bowl and add syrup, orange rind, sugar, and salt. Mix well.
3. Add 2 cups of flour and one cup of the rye flour. Beat until smooth.
4. Dissolve yeast in lukewarm water and add to mixture. Beat until thoroughly mixed.
5. Add remaining flour.
6. Turn dough out on lightly floured bread board or pastry cloth and knead until smooth and elastic, approximately 20 minutes.
7. Place in greased bowl, cover with dish towel and let rise until double in bulk.
8. Punch down, let rise again until double in bulk, 1 to 1 1/2 hours.
9. Divide the dough into 2 portions, shape into loaves and place in a greased 9 x 12 x 2-inch pan.
10. Prick loaves 5 to 6 times with fork.
11. Bake at 350 for 45 to 50 minutes.
12. Remove from oven, brush with hot water. Cool on cake rack.