Light Rye Beer Bread

Submitted By: Downhome

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Difficulty: easy Prep Time: More than 15 Minutes Total Time: More than 1 hour

2 cups light rye flour
2 pkgs active dry yeast
1 ½ cups room temperature beer
2 tbsp white sugar
2 tsp salt
2 tbsp shortening, melted
1 egg, beaten
3 cups all-purpose flour

Combine rye flour and yeast in a large bowl; add beer and cover bowl with plastic wrap. Set out overnight. Do not refrigerate. Next day, add sugar, salt, shortening and egg; beat with mixer until smooth. Add enough all-purpose flour to make a soft dough. Knead on a lightly floured surface until smooth, approximately 10 minutes. Place in a greased bowl, and let rise in warm place until doubled. Punch down dough and divide in half. Shape into round or oblong loaves, and place on greased baking sheets to let rise until nearly doubled. Bake at 375°F for about 30 minutes, or until it sounds hollow when knocked upon. Cool on racks.