2 pk Dry yeast
1/2 c Warm water
2 1/2 c Beer
1/2 c Shortening
1 c Molasses (preferably dark)
1 tb Salt
1 tb Caraway seeds
5 c Rye flour
4 c All-purpose flour
Makes 2 long loaves or 3 round loaves. Sprinkle dry yeast in warm water.
Stir until dissolved. Heat beer until it just starts to bubble. Remove
from heat and add shortening. Add molasses, salt and caraway seeds to beer
and stir. Cool until lukewarm and stir in dissolved yeast. Beat in rye
flour. Beat in white flour until dough is too firm to beat (you may not
need it all). Turn out onto floured board. Knead until smooth and
elastic, 6 to 10 minutes. Put into greased bowl and butter top of dough.
Cover and let rise in warm place until doubled in bulk, about 1 1/2 hours.
On a lightly floured board, knead again until smooth. Shape into 2 long
loaves or 3 round loaves. Slash top with very sharp knife several times.
Brush with egg that has been beaten with 1 tablespoon water. Let loaves
stand until doubled in bulk. Brush again with beaten egg. Bake in
preheated 350 F oven for 40 to 45 minutes.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis