Ingredients
1 bot Alaskan Plale Ale, warmed
1 Tbsp. Dry yeast
1/2 c. Brown sugar, packed
1 tsp Salt, kosher preferred
1/3 c. Grnd corn, stone grnd is best
1 c. Dark rye flour
1 c. Whole wheat flour
2 c. Bread flour
2 Tbsp. Gluten flour
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Premium bread machine — dual kneading blades, rectangular loaf
Graduated rising bucket — track dough fermentation by volume
Cover for proofing bowls — keeps dough from drying out
Rounded bowl scraper — fold dough, scrape bowls clean, shaping
Swedish mixer with roller — mimics hand kneading, gentle on dough
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Premium bread machine — dual kneading blades, rectangular loaf
Graduated rising bucket — track dough fermentation by volume
Cover for proofing bowls — keeps dough from drying out
Rounded bowl scraper — fold dough, scrape bowls clean, shaping
Swedish mixer with roller — mimics hand kneading, gentle on dough
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Place ingredients in the bread machine and process on the dough cycle. The resulting dough will be moist and slightly sticky. Shape into loaf pan or possibly as a round load on a cookie sheet. Allow to rise in a hot place for 1-3 hrs. This is a slow rising bread, especially if the Alaskan Ale is cold. Bake in a 350 degree oven for about 30 min. This is a heavy textured bread, suitable for sandwiches or possibly canapes. This bread may be made by hand or possibly in a Kitchen Aid Mixer also. NOTES : Add in optionally 1 Tbsp. caraway seeds, 2 Tbsp. millet seeds, 1 Tbsp. orange peel