Alaskan pale ale peasant bread for bread machine (dough)
1 Servings
| Quantity | Ingredient | |
|---|---|---|
| 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