Danish Beer Bread

Step 1: Mix 1 cup water, beer and molasses together in a small sauce pan. Heat the mixture to lukewarm.

Step 2: Sprinkle the yeast over the 1/4 cup warm water and allow to stand 2 minutes. Stir to dissolve. Add the salt and stir this into the beer mixture. Pour the mixture into the bowl of a stand mixer.

Step 3: Stir in the ry flour using the paddle attachment. Add 1 cup of the wheat flour and stir to form a smooth batter.

Step 4: Switch to a dough hook attachment and add addition wheat flour until a smooth dough forms. Knead 5 minutes.

Step 5: Turn the dough onto a floured surface and knead by hand 2 minutes. Place in a greased bowl and turn so top of dough is greased. Cover and let stand in a draft-free, warm area for 2 hours.

Step 6: Punch dough down and shape into a round loaf on a baking sheet. Cover and allow to double in bulk, about 1 hour.

Step 7: Preheat oven to 400F. Bake bread 10 minutes and then lower temperature to 325F. Continue to bake 50 minutes, or until bread sounds hollow when tapped.

Step 8: Cool completely on wire rack before slicing.