Brewer's rye bread

Ingredients

Quantity		Ingredient
6	cups	White flour(5 to 6 cups)
4	cups	Rye flour
¼	cup	Butter or marjarine
1¼	cup	Warm ale (I use dark beer)
2	cups	Milk
1	tablespoon	Salt
⅓	cup	Dark molasses
		Heated to 105-115
2	packs	Yeast
½	teaspoon	Fennel seed, optional

Directions

Combine flours, set aside. Scald milk, stir in salt molasses and butter. Cool to lukewarm. Measure warm ale into large bowl, sprinkle in yeast stir until dissolved. Stir in lukewarm milk mixture, fennel seed (if used), and four cups flour mixture. Beat until smooth. Let batter rise in warm place until doubled, about 30 minutes. Stir down batter, stir in enough additional flour to make a stiff dough. Turn out on lightly floured board, knead until smooth and elastic, about 12 minutes. Place in warm place, let rise until doubled about 45 minutes. Punch down dough, divide in half. Form into loaves or rounds. Place in greased 9 by 5 loaf pans or on greased baking sheets for rounds. Cover, let rise in warm place until doubled, about 50 minutes.

Bake at 375 about 45 minutes for loaves or 35 for rounds. Remove from baking sheets and cool on wire racks.

Makes 2 loaves or rounds.

Submitted By MARILYN BOISSONEAULT On 01-25-95

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