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Beer Rye Bread

  • 3 cups beer
  • 1/3 cup lard or bacon fat
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup light molasses
  • 1/2 tablespoons salt
  • 2 tablespoons grated orange rind
  • 2 tablespoons caraway seeds
  • 2 packages active dry yeast
  • 1/2 cup warm water
  • 5 cups unsifted rye flour
  • 5 to 6 cups unsifted white flour

Heat beer until it just bubbles; add lard, brown sugar, molasses, salt, orange rind and caraway seeds. Cool to lukewarm. 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. 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 .

Yield: 2 large loaves