<p />Starts out with two bottles of beer(or three if the cook wants to test the beer) mixed with 1 cup rye and 1 cup white wheat flour with a packet of yeast the night before baking. This allows the heavy rye and wheat flour to 'blossom' for better flavor and texture.
Some of the yeast gets killed from alcohol but some make it through the night with a whopping hangover in the morning, still alive and kicking. Hoooray.
I finish building the dough later the next day with some added vital wheat gluten, another packet of yeast, brown sugar, molasses, caraway seed, vegetable oil, beaten egg, salt and stone ground bread flour to form a ball which I knead by hand.
Baking in the cold dark of winter is no problem...when you got the egg! Oh that smells great. Made two boules.
That's not a smoke ring!!! That's a deep crust my friend, in a heavy and hearty winter bread. Nice moist and sweet crumb. Ruben sandwiches on the menu.