Recipe - German Rye Beer Bread

1 Pkg. dry yeast
12 ounce Can of warm beer
Three fourths cup Warm water
2 teaspoon Salt
2 cup Rye flour
3 cup Unbleaced flour
2 tablespoon Caraway seeds

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 One half 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 9 x 5 x 3 inch loaf
pans.

Make egg wash (that's 1 egg yolk and tsp water) and brush on loaves. And
make slashes down the breads One fourth 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini