Recipe - Ollebrod--Danish Beer Bread

Medium Loaf:
One half teaspoon Active dry yeast
1 Three fourths cup Bread flour
One half cup Rye flour
One half teaspoon Salt
2 tablespoon Molasses
One half cup Water
One fourth cup Beer

Load ingredients according to manufacturer's directions. Bake on normal
bread cycle.

Small Loaf: active dry yeast Three fourths teaspoon bread flour 2 2/3 cups rye
flour Three fourths cup salt Three fourths teaspoon molasses 3 TBS water Three fourths cup
beer 1/3 cup

From: Katie E Green kgreen@u.washington.edu
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
NOTES : This, per request, is a Beer Bread for the bread machine. It's
very
chewy and should be cut or sliced up thin to go with ham or strong cheese.
It's
the type used for smorgesbord sandwiches, i.e. dollops of
horseradish,
sour cream and good strong pickles, thin cut or sliced up roast beef. I
should
think it would be good with soup or stew as well.