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Rye Bread With Beer Recipe

Rye Bread With Beer Recipe

2 cups rye flour
12 ounces beer
2 packages yeast
2 tablespoons sugar
1 teaspoon salt
2 tablespoons shortening
1 large egg
1 tablespoon caraway seeds
3 cups flour

Combine rye flour, beer and yeast; cover with plastic wrap. Leave overnight. Add sugar, salt, shortening and egg; beat with mixer. Add caraway seeds. Stir in flour to make soft dough until it leaves side of bowl. Knead until smooth, approximately 10 minutes. Grease dough and let rise in warm place for 1 hour. Punch down, divide in half and make rounds. Place on baking sheets sprinkled with corn meal. Let rise for 30 minutes. Bake at 400 degrees for 30 minutes.
Anna in Sweden

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