Beer Barrel Caraway Rye Bread

• 1 (12 ounce) bottle beer (any kind, wheat beer or bock is good)
• 1 1/2 tablespoons sugar
• 3 1/4 teaspoons bread machine yeast
• 3 cups unbleached all-purpose flour
• 1 1/2 tablespoons honey
• 1 tablespoon vegetable oil
• 2 1/4 teaspoons salt
• 3/4 teaspoon caraway seed
• 1 cup rye flour
• Glaze (optional)
• 1 egg
• 1 tablespoon water
• 1/4 teaspoon salt

1. Bring beer to a boil in a saucepan and simmer 3-5 minutes. Do not let it boil over.
2. Measure beer into a measuring cup and add water as needed to make 1 1/2 cups. Let cool if necessary until the right temperature for your machine.
3. Place all ingredients except for the egg, water and 1/4 tsp salt in your breadmaker in the order recommended by the manufacturer.
4. Using "dough" cycle, start breadmaker and allow to complete its mixing, kneading and rising.
5. Transfer dough to a clean oiled counter top and knead lightly.
6. Grease a large baking sheet. Form dough into a long narrow loaf and transfer to baking sheet. Combine glaze ingredients (if you are using them) and brush over the loaf. Cover loosely with greased waxed paper, place in a warm area and let rise until doubled in bulk, about 45 minutes.
7. Bake at 375u0b0 about 30-32 minutes or until the loaf sounds hollow when tapped.
8. Cool on a rack before slicing.

sugar, bread machine yeast, flour, honey, vegetable oil, salt, caraway seed, rye flour, egg, water, salt

Taken from www.food.com/recipe/beer-barrel-caraway-rye-bread-364322 (may not work)