Sour Beer Rye Bread
Ingredients
1 C. beer, flat, room temperature
1/4 C. cider vinegar
1 1/4 C. bread flour
1 C. whole rye flour
1/2 C. whole wheat flour
1/4 C. gluten flour
1 tsp. dill weed, dried
1 1/2 tsp. sea salt
2 tsp. caraway seeds
2 Tbsp. oil
1 Tbsp. honey
4 tsp. active dry yeast
Cooking Instructions
Combine the beer and the vinegar in a small bowl and set aside for ten minutes. Add ingredients in the order specified by your bread maker. Let cool on rack for at least one hour after it has baked.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)