Sour beer rye
1 Loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | cup | Beer, flat, room temp |
| ¼ | cup | Cider vinegar |
| 1¼ | cup | Bread flour |
| 1.00 | cup | Whole rye flour |
| ½ | cup | Whole wheat flour |
| ¼ | cup | Gluten flour |
| 1.00 | teaspoon | Dill weed, dried |
| 1½ | teaspoon | Sea salt |
| 2.00 | teaspoon | Caraway seeds |
| 2.00 | tablespoon | Oil |
| 1.00 | tablespoon | Honey |
| 4.00 | teaspoon | Active dry yeast |
Directions
Combine the beer and the vinegar in a small bowl and set aside for ten minutes. This was wonderful when I used a dark bock beer, much more flavorful then when I used a low cost generic beer. But the bread is good no matter which brand that you use.
I substituted regular salt for the Sea Salt, with no ill effects.
Add ingredients in the order specified by your breadmaker. Let cool on rack for at least one hour after it has baked.
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