Alaskan Brewing Company
Cooking with our Beer




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"Cooking with Alaskan Beer"






Sourdough Rye Bread
Ingredients
  • Sourdough starter
  • 1½ c. sourdough sponge (prepared 1-2 days prior to breadmaking)
  • 2 c. water
  • 3 c. flour
  • 2 c. rye flour
  • 1 (12oz.) bottle Alaskan Pale Ale
  • 1 tbsp. caraway seeds
  • 2 tsp. salt
  • Butter to grease bowl
    •  

    Methods/steps
    Follow package instructions for sourdough starter. To set the sourdough sponge, place 1/2 cups of the starter in a medium size mixing bowl. Add 2 cups of
    warm water and 2 cups flour. Beat well and set in a warm place, free from draft, to develop overnight. The sponge will have gained half its bulk,
    and will be covered with air bubbles. Mix in 2 cups of the white flour, rye flour, Alaskan Pale Ale, caraway seeds and salt. Add additional cup of white flour only if mix is too moist. Knead dough for 10 minutes and put in a greased bowl. Let dough rise. Punch down the dough and divide into two loaves. Let the dough rise once more. Preheat over to 375 degrees. Place risen dough in baking pans and bake for 45 minutes.
    Submitted by Tom Meyer.
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