Christmas Rye Bread

Total Time: 2 hrs 45 mins Preparation Time: 2 hrs Cook Time: 45 mins

Ingredients

• 18 ounces stout beer
• 1 tablespoon fennel seed, pounded fine
• 2 tablespoons vegetable oil
• 1/2 cup dark corn syrup
• 1 orange, grated rind of
• 1/4 cup sugar
• 1/2 teaspoon salt
• 4 cups all-purpose flour, sifted
• 2 cups medium rye flour, sifted
• 2 1/2 teaspoons yeast
• 1/4 cup water, lukewarm

Recipe

• 1 combine the stout, seed, and oil being sure they are at a warmish room temperature.
• 2 pour into large mixing bowl and add syrup, orange rind, sugar, and salt. mix well.
• 3 add 2 cups of flour and one cup of the rye flour. beat until smooth.
• 4 dissolve yeast in lukewarm water and add to mixture. beat until thoroughly mixed.
• 5 add remaining flour.
• 6 turn dough out on lightly floured bread board or pastry cloth and knead until smooth and elastic, approximately 20 minutes.
• 7 place in greased bowl, cover with dish towel and let rise until double in bulk.
• 8 punch down, let rise again until double in bulk, 1 to 1 1/2 hours.
• 9 divide the dough into 2 portions, shape into loaves and place in a greased 9 x 12 x 2-inch pan.
• 10 prick loaves 5 to 6 times with fork.
• 11 bake at 350 for 45 to 50 minutes.
• 12 remove from oven, brush with hot water. cool on cake rack.