This recipe came to me via Gail McClellan Parker. She said I would like it ….. I Do! This has a unique chocolaty, slightly sharp – from the beer – crunch. The cornmeal in the batter gives it that crunch. The orange comes out on the back palate. It is really a good bread and we will have some for dinner tonight, if there’s any left!
Originally, it was supposed to be made in a bread machine. I don’t own one any more. So I adapted it to the old fashioned, heat-up-the-kitchen method. Give it a try and let us know what you think. I have also made a “batch” of the sweetened whipped butter. You can find the recipe below. YUM-O! Cheers!

Rye Bread with Beer and Orange

Source: Gail McClellan Parker
Yield: 2 loaves

Ingredients:
2½ t Dry Yeast
¾ c medium Rye Flour
2⅓ c Bread Flour
¼ c Whole Wheat flour
3 T Cornmeal
2 T Cocoa
1 t Salt
12 oz Beer, warmed
2 T Molasses
2 t grated Orange Rind
2 T Butter, softened
⅓ c Warm water

Directions:
Pre-heat oven to 375 ºF

Place all ingredients into the bowl of a mixer. Mix and let knead for 5 minutes. The dough will be dark brown and soft. Remove from bowl and divide into half. Place into two greased 4×8 loaf pan. Cover and let rise for 1 hour.

Bake for 35 minutes or until a digital thermometer reads 190 ºF to 195 ºF. Remove from oven and remove from loaf pans. Let completely cool before slicing.

Note: Try this bread with sweetened whipped butter: Mix 1 stick of butter (at room temperature) with 1 T honey, 2 T Amaretto (or any sweet liqueur of your choice) and ¼ t almond extract