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    Wynkoop's Beer Bread


    Source of Recipe


    Rocky Mountain News

    Recipe Introduction


    Note: You can mix the yeast in the water before adding it to the beer, but it's not necessary. A stand mixer is recommended.

    List of Ingredients




    1 cup Wynkoop's Stout Beer (or other stout beer)
    1 cup water (at 110 degrees)
    1/2 cup molasses
    2 1/2 cups rye flour
    2 1/2 cups all-purpose flour, plus a half-cup more at the end
    2 packages yeast
    2 teaspoons salt

    Recipe




    Makes 2 loaves, 8 to 10 servings



    Combine beer, water and molasses in bowl of standing mixer.

    Add both flours and mix on low speed for 3 minutes

    Add yeast and salt and turn mixer to medium speed for 10 minutes.

    Add additional all-purpose flour until dough "balls up" off sides of bowl.

    Turn dough out onto a floured surface and knead by hand for a few minutes.

    Separate dough in half and form into loaves. Put dough into well-oiled 9-inch loaf pans and bake in 425-degree oven for 15 minutes.

    Turn heat to 250 degrees and bake for 45 minutes more. Cool.




 

 

 


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