Brewer'S Rye Bread

Instructions

1. Combine flours and set aside.
2. Combine warm milk, sugar OR molasses and butter.
3. Measure warm ale into a large bowl.
4. Sprinkle in yeast; stir until dissolved.
5. Stir in milk mixture, fennel seed and 4 cups of flour.
6. Beat until smooth.
7. Let batter rise in warm, draft free place, until doubled in bulk (about 30 minutes).
8. Stir batter down; stir in enough additional flour mixture to make a stiff dough.
9. Turn dough out into a lightly floured board, knead until smooth and elastic (about 12 minutes).
10. Place dough in a greased bowl, turning to grease top.
11. Cover, let rise in warm draft free place until doubled in bulk (about 45 minutes).
12. Punch dough down, divide it in half and shape.
13. ***To Shape Loaves***.
14. Gently roll each half into a 14x9 inch rectangle.
15. Starting with the 9 inch side, gently roll the dough (like for a jelly roll), pinch seams closed.
16. Place each rolled loaf into a greased 9x5x3 inch loaf pan.
17. ***ToMake Rounds***.
18. Form each dough half into a smooth round ball.
19. Flatten each ball into a round, about 7 inches in diameter.
20. Place each round on a greased baking sheet.
21. After dough has been shaped (into loaves or rounds),cover it and let it rise in warm draft free place until doubled in bulk (about 50 minutes).
22. Bake at 375°F for about 45 minutes for loaves, 35 minutes for rounds.
23. Remove bread from baking pans or baking sheets and cool on wire racks.