Rye And Beer Bread

1. 1

   In a mixer fitted with a dough hook attachment, combine all ingredients with 1/2 cup water and mix for about 5 mins until it forms a smooth, sticky dough. If it is too firm, add a little water. Cover the bowl and set aside in a cool place for 6-8 hours (or longer, about 12 hours, in the fridge).

2. 2

   Remove the dough and place onto a lightly floured work surface. Shape into a loaf and place on a baking sheet lined with parchment paper. Dust with flour and score the surface several times with a sharp knife. Cover with a tea towel and allow to rise in a warm place for 1 1/2 hours.

3. 3

   Preheat the oven to 400u00b0F. Place an ovenproof dish containing 1/2 cup water in the bottom of the oven. Place the bread on the middle shelf and bake for 40-45 mins, until the loaf sounds hollow when tapped on the bottom. Remove from the oven, cover with a tea towel and set aside to cool.

4. 4

   Tip: Best eaten within 5 days. Can be frozen for up to 1 month (best cut into quarters). From frozen, leave at room temperature for 15 mins, then bake at 350u00b0F for 15-20 mins (with 1/3 cup water in a dish below). Cover with a tea towel and set aside to cool.

No additional tips available.