German Style Grey Bread (rye-wheat Mix) Graubrot

Total Time: 3 hrs 35 mins Preparation Time: 35 mins Cook Time: 3 hrs

Ingredients

• 2 teaspoons active dry yeast
• 1 1/2 tablespoons brown sugar or 2 tablespoons molasses
• 10 ounces beer (pilsener style)
• 1 cup warm water
• 2 teaspoons salt
• 2 cups rye flour
• 1 1/2 cups bread flour
• 1 cup whole wheat flour
• 2 tablespoons caraway seeds
• 1 tablespoon yellow cornmeal

Recipe

• 1 1.) in large bowl, combine 2 teaspoons of yeast, 1 1/2 tbs of brown sugar (or 2 tbs of molasses instead) with 1 of cup of warm water and 10 oz of beer (105f -115f to activate yeast) mix slowly and let sit for 5 minutes.
• 2 2.) add the rye flour and caraway seeds, mix in with a wooden spoon
• 3 3.) cover bowl with plastic wrap. let it sit for 2 to 3 hours.
• 4 4.) add salt, whole wheat flour and bread flour. mix in with a wooden spoon.
• 5 5.) knead the dough for 7-10 minutes. if sticky, add some flour, or if too dry add some water. (rye dough will always be stickier than bread though).
• 6 6.) grease a bowl with oil and place dough in bowl. cover with plastic wrap. let it sit until doubled. about 45 minutes. preheat oven to 425°f
• 7 7.) prepare pan by oiling it and sprinkle some corn meal. it helps to avoid the bread getting burned at the bottom.
• 8 8.) punch down dough and shape into two breads and place into greased pans.
• 9 9.) slash top of the bread about 1/5 inch deep. let the bread sit for 5 minutes.
• 10 10.) place dough in oven at 425 (oven has to be preheated) ( optional sprinkle on some water to get steam going every 10 minutes). bake for 35-45 minutes. knock on the bread; if it sounds hollow it is done. a cup of water in the oven also helps to keep the bread moist, something you want with rye bread.
• 11 11.) place bread on wire rack and let it cool down.