Put the ale, treacle, vinegar and
caraway seeds into a pan and heat slowly to lukewarm.
Crumble in the yeast and stir
until dissolved.
Add the lard cut in small pieces.
Put the rye flour into a bowl and
pour on the hot liquid.
Beat well.
Gradually beat in the white flour
and salt and mix to a firm dough.
Knead lightly for 5 minutes until
smooth.
Put dough into a clean oiled bowl,
cover with a cloth and leave in a warm place for about 3 hours until
double in size.
Knead again, cover and leave to
rise for 45 minutes until double in size.
Knead for 2 minutes until smooth
and shapes into a round loaf.
Put on a greased baking sheet and
cover with a cloth.
Leave to rise for 1 hour until
double in size.
Bake at 190C/375F/Gas 5 for 45
minutes.
Cool on a wire rack.
Note :
A rich dark bread with a wonderful
flavor of caraway seeds. Dried yeast does not work well with this loaf,
which should be prepared with the fresh variety.
