Rye Bread

• 2 kg (4 lbs) strong (baker’s) or plain (all-purpose) flour
• 1 kg

Mix together the flours and salt. Combine the yeast and stout, then add to the dry ingredients. Mix well, adding enough water to form a stiff dough. Knead until smooth. Put the dough in a bowl and allow to rise until doubled in bulk (approximately 4 hours). Knock down the dough and form into 2 loaves (30 X 10 cm/12 x 4 in.). Cover with a damp cloth and allow to rise in a warm place until double