Yield: 1 Servings
|1||Bottle Alaskan Plale Ale; warmed|
|1 tablespoon||Dry yeast|
|½ cup||Brown sugar; packed|
|1 teaspoon||Salt; kosher preferred|
|⅓ cup||Ground corn; stone ground is best|
|1 cup||Dark rye flour|
|1 cup||Whole wheat flour|
|2 cups||Bread flour|
|2 tablespoons||Gluten flour|
Place ingredients in the bread machine and process on the dough cycle. The resulting dough will be moist and slightly sticky.
Shape into loaf pan or as a round load on a cookie sheet. Allow to rise in a warm place for 1-3 hours. This is a slow rising bread, especially if the Alaskan Ale is cool. Bake in a 350 degree oven for about 30 minutes.
This is a heavy textured bread, suitable for sandwiches or canapes.
This bread may be made by hand or in a Kitchen Aid Mixer also.
Recipe By : Ken Vaughan, for Alaskan Brewery Holiday Gathering 1996 Posted to MC-Recipe Digest V1 #306 Date: Sat, 16 Nov 1996 19:37:16 -0900 From: Ken Vaughan <kvaughan@...> NOTES : Add optionally 1 tablespoon caraway seeds, 2 tablespoons millet seeds, 1 tablespoon orange peel