Posted by: Shirl on Sunday April 11th 1999
I've made both of these (several years ago) and we enjoyed. I guess you all know that the weather can make changes and also different machines. So check the dough, etc.

STOUT RYE BREAD
1-1/2 lb loaf

3/4 cup water
3/4 cup dark beer or stout
1 large egg
1 tablespoon butter or margarine
1 teaspoon salt
2-2/3 cups bread flour
1 1/2 cups rye flour
4 teaspoons packed brown sugar
3/4 to 1 teaspoon caraway seed
2 teaspoons yeast

Add ingredients to pan in order given in your bread machine manual. Program for whole wheat/whole grain.

ALE BREAD

1 1/2 cups ale or stout
2 tablespoons dark molasses
1 tablespoon olive oil
1-1/2 cups rye flour
2 cups bread flour
2 teaspoons salt
2 teaspoons yeast

Add add ingredients to pan in order given in your bread machine manual. program for Dough/Manual.

Remove to floured surface; punch down; cover and let rise once more until doubled in volume - about 1 hour. Punch down again and shape into 2 equal-size portions and form into long (French/Ialian shapes) loaves. I usually put mine on parchment paper.

Oven (with baking stone if you have) should be
pre-heated to 400 degrees F.

Let bread rise (covered with oiled plastic wrap) about 30 minutes; uncover. Using a spray bottle - spritz with cold water; then dust with rye flour. Make 2 to 3 diagonal slashed in tops of loaves with lame or blade or sharp knife to allow dough to expand in oven.

Place bread in oven (you'll need a peel or bottom of flat pan to transport the parchment paper topped loaves) - bake about 35 to 40 minutes or until crust is crisp and deep brown and loaves sound hollow when tapped on the bottom. Transfer to rack and cool.