Danish Beer Bread (Ollebrod) Abm

Based on a recipe from Madge Rosenberg’s book, The Best Bread Machine Cookbook Ever – Ethnic Breads. She says in its introduction, “Because it is so assertive, this chewy bread should be sliced thin to go with salty ham or strong cheese. For a traditional Danish open-faced sandwich (smorrebrod), spread with butter, then top with thinly sliced roast beef and a dollop of prepared horseradish thinned with sour cream. Measurements are for the large 1 ½ pound loaf; measurements for the small (1 pound) loaf are in parentheses.

• Ready In: 3 hrs 10 mins
• Yields: 1 loaf

Ingredients

• 3⁄4 teaspoon active dry yeast (1/2)
• 2 2⁄3 cups bread flour (1 3/4)
• 3⁄4 cup  rye flour (1/2)
• 3⁄4 teaspoon salt (1/2)
• 3  tablespoons molasses (2)
• 3⁄4 cup water (1/2)
• 1⁄3 cup beer (1/4)

Directions

1. Add all ingredients to bread machine in the order recommended by its manufacturer.
2. Process on the basic bread cycle.