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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This bread recipe produces a mild-tasting loaf with a tender crumb. Ingredients:
2 tablespoons active dry yeast |
1 (12-oz.) bottle belgian-style ale (such as new belgium's abbey) or other dark, fruity ale |
2 tablespoons light brown sugar |
1/4 cup butter, melted |
1 1/2 tablespoons caraway seeds |
1/4 cup molasses (not blackstrap) |
1 tablespoon coarse kosher salt |
2 cups all-purpose flour |
2 cups whole-wheat flour |
2 cups rye flour |
egg wash (1 egg beaten with 1 tbsp. water) |
Directions:
1. In a mixing bowl, combine yeast with 1/2 cup warm water. Let stand 5 minutes. Stir in beer, brown sugar, butter, caraway seeds, molasses, 2 tsp. salt, and 1 cup of each flour. Beat well, then gradually add remaining flours until dough is stiff and no longer sticky.
2. Turn dough out on a lightly floured work surface and knead until smooth and elastic. Put dough in a lightly oiled bowl, turning once to grease the top and bottom. Cover, put in a warm, draft-free place, and let rise until doubled in bulk, 1 to 1 1/2 hours.
3. Punch down dough, divide in half, and shape halves into balls. Put balls on a large baking sheet, cover, and let rise until almost doubled, 45 to 60 minutes. Brush loaves with egg wash and sprinkle each with 1/2 tsp. salt.
4. Bake at 375° for 35 to 40 minutes, or until crusts are well browned and loaves make a hollow sound when tapped. Transfer loaves to rack and let cool.
5. Note: Nutritional analysis is per slice.
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