Great Summer Recipe!!!

Here is another recipe for you.  Sounds like a great one for summer!!!  Please try it and let me know what you think.
MALT BEER BREAD
Makes two 1 1/2 pound loaves
Experiment with different beers for making this bread.  I’ve used dark beers from Germany and Scandinavia to complement the rye flavor, but many of the local beers now produced by American microbreweries are as good.
2 3/4 cups white… flour 2 cups rye flour 2 cups cold liquid culture 1 1/4 cups malt beer 1 1/2 teaspoons salt 2 tablespoons sugar 2 tablespoons butter, melted
Combine the flours and mix well.  To make the working culture, mix the liquid culture with 1 cup of the flour mixture and 1/4 cup of the beer in a large mixing bowl.  Proof 12 hours at room temperature (68° to 72°) or 6 hours in a proofing box at 85°.
Mix and knead 1 cup of the flour mixture and 1/2 cup of the beer into the culture.  Proof 8 hours at room temperature or 4 hours in the proofing box.  After proofing, this is the fully active culture.
Punch down.  Mix together the salt, sugar, butter, and the remaining 1/2 cup beer.  Add to the dough and mix well.  Reserve 1 cup of the flour mixture for flouring the board.  Mix and spoon knead the remaining 1 3/4 cups flour mixture into the dough 1 cup at a time.  When too stiff to mix by hand, transfer to the floured board and knead in the remaining flour.
Form 2 pan loaves, and proof at the same temperature used above until the dough rises about 1 inch above the pan tops (2 1/2 to 3).
Bake in a preheated oven at 375° for 40 to 45 minutes.  Remove from the pans and cool on wire racks.
Enjoy and have a great summer!!!
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