I've been trying to find a German rye bread made with beer for PatNoCal so I have been thumbing through my community cookbook collection. I found this recipe and scratched my head.....then said "why not?" to the ingredients. I haven't tried it yet but I thought maybe others might enjoy this wacky bread recipe. It looks to me like it might be pretty darn tasty:
Root Beer Rye Bread
Assumption Abbey Cookbook- Richardton, ND
2-1/4 c warm root beer (110-115 degrees)
2 pkgs. dry yeast (2 tbsp)
1-1/2 c rye flour
4 tbsp caraway seed (toasted first to bring out flavor)
4 tbsp minced onion
1/3 c dark molasses
1 tbsp salt
4-1/2-5 c white flour
1/4 c shortening (soft)
Dissolve yeast in root beer in large bowl. Add rye flour, molasses, salt, 2 c white flour, caraway seed and minced onion. Blend well. Stir in shortening and remaining flour until it is a soft dough. Knead until smooth. Place in greased bowl. Turn, cover. Let rise one hour. Punch down, let rest 15 minutes. Divide into 2 loaves. Place in 2 (5X9X2") pans. Let rise one hour. Bake at 375 degrees for 40-50 minutes.
Root Beer Rye Bread
Assumption Abbey Cookbook- Richardton, ND
2-1/4 c warm root beer (110-115 degrees)
2 pkgs. dry yeast (2 tbsp)
1-1/2 c rye flour
4 tbsp caraway seed (toasted first to bring out flavor)
4 tbsp minced onion
1/3 c dark molasses
1 tbsp salt
4-1/2-5 c white flour
1/4 c shortening (soft)
Dissolve yeast in root beer in large bowl. Add rye flour, molasses, salt, 2 c white flour, caraway seed and minced onion. Blend well. Stir in shortening and remaining flour until it is a soft dough. Knead until smooth. Place in greased bowl. Turn, cover. Let rise one hour. Punch down, let rest 15 minutes. Divide into 2 loaves. Place in 2 (5X9X2") pans. Let rise one hour. Bake at 375 degrees for 40-50 minutes.