Sour beer rye, 1 1/2#

Ingredients

Quantity		Ingredient
1	cup	Beer, flat, room temp
¼	cup	Cider vinegar
1¼	cup	Bread flour
1	cup	Whole rye flour
½	cup	Whole wheat flour
¼	cup	Gluten flour
1	teaspoon	Dill weed, dried
1½	teaspoon	Sea salt
2	teaspoons	Caraway seeds
2	tablespoons	Oil
1	tablespoon	Honey
4	teaspoons	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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