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Prep Time: 75 Minutes Cook Time: 75 Minutes |
Ready In: 150 Minutes Servings: 4 |
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The original recipe called for 1-3/4 oz. fresh yeast. I haven't made this yet, and would recommend that only experienced bread bakers give it a shot because the instructions have been changed from the original. It was in order to make them more like instructions for other bread recipes. Ingredients:
2 cups mild beer |
3 1/4 teaspoons dried yeast |
2 teaspoons salt |
7 cups sifted rye flour |
1 3/4 ounces butter |
1/2 cup molasses |
1 tablespoon orange peel |
1 teaspoon clove |
1 teaspoon ginger |
2/3 cup raisins |
Directions:
1. Warm beer to 100 degrees F. Stir yeast into small amount of i in order to proof it. If it bubbles, etc., it's good to use. Otherwise, no - and you'd need to start over with fresh yeast that does work.
2. Bring butter, molasses, spices to a boil. Cool so that it is slightly warm on wrist. Mix this with the rest of the beer, yeast mixture, salt, and a scant 1/2 cup of flour.
3. Work and knead in enough of the flour to make a smooth, elastic dough. Raisins should be added in toward the end of the kneading. Allow to rise until doubled.
4. Divide into two pieces. Shape into tins. Let rise 30 minutes.
5. Bake at 350 degrees F for 40-50 minute.
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