BREWER'S RYE BREAD

Steps:

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