German Rye Beer Bread

1 pkg. dry yeast
3/4 cup warm water
1 (12 oz.) can of warm beer
2 cups rye flour
2 tbsp. caraway seeds
2 tsp. salt
3 cups unbleached flour

In large bowl, put in the yeast with the water. Let set for 5 minutes.

Then add the warm beer. Add the rye flour; beat until smooth. Add the caraway seeds. Place a large plate to cover bowl. Let set for 1 1/2 hours.

Now beat down and gradually add the salt and unbleached flour. Mix and knead. If sticky, add a little flour on the board. Knead 6-8 minutes. Grease the bowl and place the dough in bowl and set in warm place until doubled.

Then punch down and shape into 2 rolls and place in greased 9x5x3-inch loaf pans.

Make egg wash (that's 1 egg yolk and tsp water) and brush on loaves. And make slashes down the breads 1/4 inch deep and let set for 10 minutes. Then place in heated 350 oven.

Bake for 15 minutes and turn to 400 and bake for 25 minutes. Take from oven; let set in pans 10 minutes. Then turn out and place on wire rack to cool.

Source: Breads from A to Z by Esther Dick Ruff