Beer Bread - Øllebrød

Makes 3 loaves

• 2 cups water
• 1½ cups beer
• 2/3 cup molasses
• 1 package dry yeast
• 1 tablespoon warm water
• 2 teaspoons salt
• 5 cups rye flour
• 5 cups white flour

Mix the water, beer and molasses. Add the yeast, softened in the 1 tablespoon of warm water. Add the rest of the ingredients, mixing well. Let rise in a warm place until doubled in bulk.
Knead on a floured board. If necessary, use more white flour to make a good stiff dough.
This recipe can be made into 1 loaf or into 3 smaller ones. If you prefer one, place the dough in a floured cloth in a large bowl and let rise again until doubled in bulk. For 3 loaves, divide the dough into 3 equal parts and put each portion into its own floured cloth to rise.
Turn the dough upside down into a well-greased 11×7×2 pan, or 3 pans measuring 7¾×3 5/8×2½.
Bake the single loaf in a preheated 400º oven for 10 minutes, then reduce the temperature to 325º and bake for 50 minutes more. If you are making 3 small loaves, bake them for 10 minutes at 400º, reduce the heat to 325º and bake for an additional 35 to 40 minutes.