IngredientsNutrition3 cupsbeer1⁄3 cuplard or 1⁄3 cupbacon fat or 1⁄3 cupshortening1⁄2 cup firmly packed light brown sugar1⁄2 cuplight molasses1⁄2 tablespoonsalt2 tablespoons grated orange rind2 tablespoonscaraway seeds2 (1/4 ounce) packages active dry yeast (4 1/2 teaspoons total)1⁄2 cupwarm water5 cups unsifted rye flour5 -6 cups unsifted white flour
DirectionsHeat beer until it just bubbles; add lard, brown sugar, molasses, salt, orange rind and caraway seeds. Cool to lukewarm.Dissolve yeast in warm water; add to lukewarm beer mixture. Beat in rye flour and enough white flour to make soft dough. Turn out on a heavily floured board; knead until smooth and elastic. Place in a greased bowl, turning to grease top. Cover; let rise in a warm place until double in bulk.Punch down dough and knead again. Divide in half; shape into 2 round or long ovals on a greased cookie sheet. Slash tops of loaves with a sharp knife. Let rise until double in bulk. Bake at 350 degrees for 40 to 45 minutes or until done.
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