Wort Bread

-sifted before measuring 4 c Whole wheat flour, sifted -before measuring Have all ingredients at room temperature except water and beer. Dissolve yeast and sugar in lukewarm water. In large warm bowl combine steaming hot beer, stout, molasses, shortening, salt, dill and orange rind. Cool to lukewarm. Add yeast, eggs and about 1/3 of the white flour. Mix on medium speed of the mixer 5 minutes. Add remaining white and whole wheat flour or enough to make a fairly stiff dough. With greased hands, knead dough on floured board at least 5 minutes until smooth and elastic. Place dough in greased bowl. Brush top with melted butter. Cover bowl with plastic wrap. Let rise in warm place about 2 hours or until double in bulk. Punch down dough. Let rest 5 minutes. With greased hands, knead dough 5 minutes. Shape two parts of the dough into loaves to fit into two 9-by-5-inch pans that have been greased and sprinkled with cornmeal. Shape remaining dough into one round loaf. Let rise, covered, in warm place about 1 hour or until doubled in bulk. Bake in preheated 400-degree oven 10 minutes. Reduce heat to 350 degrees. Bake 30 minutes longer or until well browned on top. Cool on racks

Grated orange rind