Ingredients

• 2 cups rye flour
• 1.5 cups room temperature beer
• 2 , .25 ounce
• 2 tablespoons white sugar
• 1 tablespoon salt
• 2 tablespoons shortening
• 1 egg
• 3 cups bread flour
• 1 tablespoon caraway seed , Optional
• 1 tablespoon cornmeal

Instructions

1. 1 Combine rye flour, beer, and yeast in a large bowl. Cover bowl with plastic wrap. Set out overnight. Do not refrigerate.
2. 2 The next day, add sugar, salt, shortening, and egg; beat with mixer until smooth. Stir in caraway seeds, if wanted. Add enough white bread flour to make a soft dough.
3. 3 Knead on a lightly floured surface until smooth, approximately 10 minutes. Place in a greased bowl, and turn to oil the surface of the dough. Let rise in warm place about 1 hour, or until doubled.
4. 4 Punch down dough, and divide in half. Shape into round or oblong loaves, and place on greased baking sheets sprinkled with corn meal. Let rise for 30 minutes.
5. 5 Bake at 400 degrees F (205 degrees C) for 30 minutes. Cool on racks.

Nutrition per serving