|
100
g
margarine
6½ dl stout or porter 4 dl small beer 50 g yeast 1 tbsp salt 1 dl cane syrup 1 tsp ground cloves 2-3 pieces of Seville-orange peel (about 2 tbsp chopped) or 2 tbsp powdered peel (2-3 dl raisins) 3 litre (1.7 kg ) sifted rye-flour. 1. If you are using whole pieces of Seville-orange, you need to let them soak from the day before you make the bread. Boil them soft and remove the white parts. Chop the yellow parts finely. 2. Turn the oven on to 250°C/480°F. 3. Melt the margarine in a pot and add the stout and the small beer. Warm until it is 37°C/99°F. 4. Separate the yeast in a bowl and add some of the warm stout to let it dissolve. 5. Add the rest of the stout mix, the salt, syrup, spices, raisins if you like, and most of the flour. Save some of the flour for the baking. 6. Knead into a supple dough, first in the bowl and then on the baking table. 7. Let rise under a cloth for 45-60 minutes. 8. Knead the dough lightly on a floured table. Divide into four pieces and shape a smooth loaf out of each piece. If you flatten the dough first, the loaves will turn out higher. 9. Place the loaves in a greased pan with sides. If you brush them with melted butter they will be easier to separate from each other. 10. Let the loaves rise under a cloth for 20-30 minutes. 11. Put the pans in the oven and lower the temperature to 200°C/400°F. 12. Bake for 40 minutes. Let the loaves cool on an oven-rack underneath a cloth. |
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