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.
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.
br>Add salt, milk, beer, white and rye flour and caraway seeds
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
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
Preheat oven to 350\u00b0.
Wrap kielbasa in foil and bake 30 minutes.
When cool, remove casing and dice; set aside.
In medium saucepan, melt butter.
Add onions and garlic; saute until tender. Add broth, beer, rye bread cubes, thyme and kielbasa.
Heat to boiling and remove from heat.
Bring beer to a boil in a
o mix. Pour broth and beer over vegetable.
Cover and
then gradually stir in the beer and beef stock.
Add
Scoop out the center of the rye bread and break center into pieces.
Bring beer to a boil; add butter.
In a separate bowl, put cheese, onions and Worcestershire sauce.
Add beer and butter mixture and blend until smooth.
Place mixture into the bread bowl.
Refrigerate for 1/2 to 1 hour until cheese is firm.
Place on a serving tray with bread crumbs around the outside.