Beer, flour, yeast, and caraway seeds mixed in a Weston Manual Mixer, quick-risen in a Weston Dehydrator, baked, and sliced with a Weston Food Slicer = the yummiest rye bread you've ever made.
- Ingredients -
12 oz bottle beer, room temperature (we used Great Lakes Christmas Ale)
2 cups rye flour
3 cups bread flour
2 teaspoons yeast
1 tablespoon caraway seeds
1 tablespoon sugar
2 teaspoons sea salt
- Tools -
Weston Multi-Function Manual Mixer
Weston Stainless Steel Dehydrator
Weston Meat Slicer +
Serrated Blade
Combine all ingredients in a
Weston Manual Kitchen Mixer and turn the handle until you have a consistent dough.
Preheat your
Weston Stainless Steel Dehydrator to 120 degrees. Place the dough into a greased loaf pan and cover with a wet towel. Place a pan of water onto the bottom rack of the dehydrator, then set the dough onto the rack just above it. Allow to rise for 30 minutes, or until it has doubled in size. Remove dough and knead for five minutes. Stretch the dough out to the shape of your pan, about an inch thick, then return to the dehydrator for another 30 minutes to rise.
In the meantime, preheat your oven to 400 degrees. Once the dough has risen, slash it down the middle, place it into the oven, and move your pan of water onto an oven rack below your bread. Bake for 30 minutes.
Allow to rest for 30 minutes, then use a
Weston Meat Slicer with the
Serrated Blade to slice.
