2tablespoonsfresh grated orange peel or finely chopped candied orange peel
2-2 1/2cupsrye flour
2 ½ - 3cupsall-purpose flour
1Tablespoonbutter to brush final loaf
Instructions
Heat beer, honey and melted butter until slightly warm, about 110F. Dissolve the yeast in the mixture. Let sit until starting to bubble, about 5 minutes.
Combine 2 cups of rye flour, 2 ½ cups of all-purpose flour, the orange peel, salt and spices. Mix until well blended then add in beer mixture. Mix, adding more flour as needed, then knead until dough is very resistant (it should be hard to knead when done).
Shape into a ball, place in bowl and cover with a damp towel. Let rise until doubled in bulk—this may take a couple hours (I let it go overnight in my cool winter kitchen). Punch down, shape into a flattened ball and place on a parchment lined baking sheet. Make a few shallow cuts in the top surface of the dough to facilitate expansion.
Brush with butter, cover loosely with plastic wrap, and let rise until almost doubled,
1-2 hours. Bake in a preheated oven at 375°F until the bread sounds hollow when tapped, about 45-60 minutes. Cool on rack before slicing.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.