1 bottle root beer
0,3 pt. / 1,5 dl milk
1,8 oz. / 50 g yeast
0,2 pt. / 1 dl melted butter
0,2 pt. / 1 dl blackstrap molasses (US) or dark treacle (UK)
1 teaspoon salt
2 tablespoons ground orange peel
1 teaspoon ground cloves
1 teaspoon ground ginger
1 pt. / 5 dl coarsely ground rye
2,4-2,8 pt. / 1.2-1.4 l flour
 Warm milk and root beer. Crumble yeast into a mixing bowl and pour in the melted butter, liquid and syrup. Stir the yeast. Use a food processor.
 Add salt, spices and knead the flour to a smooth dough that barely let go of the bowl. Set the dough to rise under plastic wraps for about 40 minutes.
 Remove dough to the baking table and divide it in two. Shape both into a round loaf, placed on baking sheet. Leave to rise for 30-40 minutes. Make a cut in the top of the loaves and sprinkle with flour.
 Bake the loaves on the bottom shelf in the oven at 390° F / 200° C for about 30-40 minutes. The loaves are done when you hear a hollow sound when tapping them.
 Cool on wire rack. The loaves are suitable for freezing.