Christmas Rye Bread
- Ready In:
- 2hrs 45mins
- Ingredients:
- 11
- 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
- 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.
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RECIPE SUBMITTED BY
I'm a writer, a retired accountant, a wife, grandmother, a gardener, a cook, a bird watcher, a sky watcher, a lover of the ocean, a walker, and a life long resident of Victoria, BC on Vancouver Island.
It's a big city now, with all the big city advantages and disadvantages. I miss the small town feel but love the restaurant choices and the people friendly improvements.
My writing is mainly non fiction on historical bits, and I have brief and so far unsuccessful forays into historical fiction. Someday.....
I don't think I'm a great cook but I'm the kind of cook who can walk into the kitchen and find good things in the fridge and pantry and make it into a meal that everyone thinks is pretty darn good. Sometimes I use a recipe and sometimes...not so much.
I have a great collection of cookbooks, and I love reading them and studying the pictures. Sometimes I even cook the recipes, LOL! And that is why I love Zaar, an unending source of recipes and pictures. It's heaven!
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