Combine rye flour, beer, and yeast in a large
Heat beer to lukewarm.
Add salt, shortening and molasses.
Mix both kinds of flour together.
Make a hole in middle and pour in liquid mixture.
Let raise until double in size.
Knead and let rise again.
Makes 3 large loaves.
Bake 40 to 45 minutes.
ugar.
---------TO MAKE THE BEER----------.
Put 1 litre of
salt, pepper, garlic salt chops, then dredge in flour.
Place in frying pan with oil, make sure the oil is already hot.
Brown on both sides, add onions, cook for about 2 minutes.
Add beef broth and beer, cover and let simmer about 45 minutes until chops are very tender.
Open the container or beer and let stand at room temperature for a few hours to go flat.
Place all the ingredients in the pan according to the order in the manufacturer's instructions.
Set crust on medium and program for Basic cycle; press Start.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.
bowl.
Add the beer all at once, and mix
br>Add salt, milk, beer, white and rye flour and caraway seeds
The beer needs to be flat for this recipe, so pour it out and let it sit for about an hour before you start cooking.
Toast the bread cubes in one layer at 300 f until they're crisp. This will probably take 15 minutes.
Saute the cauliflower and caraway seeds in the butter until barely tender.
Combine bread cubes, cauliflower, and grated cheese, then spread in a greased 2 quart casserole dish.
Blend remaining ingredients (including that beer) and pour over the cauliflower.
Bake at 350 F for 30-45 minutes, until puffed up.
nd yeast mixture.
Add rye flour and mix well.
Cut out the center of the round rye.
Tear the center piece into medium-size pieces for dipping.
In a blender, place remaining ingredients excluding the beer.
In a saucepan, bring beer to a boil and remove from the stove.
Add beer to the blender and mix until smooth.
Pour into round rye and serve.
combine the red onions and beer and bring to a simmer
ix the flours, salt and beer ingredients together. Grease a loaf
Mix rye flour, whole wheat flour, 1
Warm beer to take the chill off.
Pour it into measuring cup; set aside.
Heat remaining ingredients, except bread.
Stir until thick.
Remove from heat.
Pour in 1/4 cup beer; stir.
Wait 15 minutes.
Do this until all beer is gone.
Dip is ready.
Carve out inside of rye bread.
Cut into chunks for dipping.
Pour dip into bread bowl.
Heat beer until lukewarm. Add honey and yeast, stirring until dissolved. Combine flour and salt then add beer mixture. Knead for about 10 mins until smooth. Cover and leave in a warm place for about 1 hour to proof.
When doubled in size, knead again for 1 min to de-gas then shape into 2 - 10 inch loaves. Transfer to a baking tray, cover and set aside to proof for about 30 mins.
Preheat oven to 450\u00b0F. Bake loaves for about 35 mins. Let cool on a wire rack.
Heat the beer until lukewarm. Add the honey and crumble in the yeast, stirring to dissolve it. Mix the flours and salt in a large bowl. Add the beer mixture and knead for about 10 minutes until smooth. Cover and let stand in a warm place for about 1 hour.
When doubled in size, knead again for 1 minute to deflate. Shape into an oval and place on a baking sheet. Cover and let stand for about 30 minutes.
Preheat the oven to 425\u00b0F. Bake for about 35 min. Cool on a wire rack.
east and honey in lukewarm beer. Mix flours and salt in
Place wholewheat flour, rye flour, rolled rye, salt and caraway seeds (if
he bread flour, all the rye flour, and the yeast, caraway
ater and 10 OZ of beer (105F -115F to activate yeast