Recipe#919

Title: Beer Rye 02

From: "Fred Towner" townerf@cyberlink.bc.ca 
 Newsgroups: rec.food.recipes 
 Subject: ABM Bread with Dill 
 Date: 21 Jan 1999 19:55:21 -0700 
 Message-ID: <788pap$629@boofura.swcp.com> 

1 1/2#
 1 cup flat beer, room temp
 1/4 cup cider vinegar
 1 1/4 cup bread flour
 1 cup whole rye flour
 1/2 cup whole wheat flour
 1/4 cup gluten flour
 1 tsp dill weed, dried
 1 1/2 tsp sea salt
 2 tsp caraway seeds
 2 Tbsp oil
 1 Tbsp honey
 4 tsp active dry yeast
 Combine the beer and the vinegar in a small bowl and set aside for
 ten minutes.  This was wonderful when I used a dark bock beer, much
 more flavorful then when I used a low cost generic beer.  But the
 bread is good no matter which brand that you use.  I substituted
 regular salt for the Sea Salt, with no ill effects.  Add ingredients
 in the order specified by your breadmaker.  Let cool on rack for
 at least one hour after it has baked.