Beer & Rye Bread

• 1 tablespoon yeast
• 1/2 cup lukewarm water
• 1 teaspoon sugar
• 1/2 cup flour
• 1 tablespoon salt
• 1 cup sour milk (or buttermilk)
• 1 (12 ounce) bottle beer
• 1 1/2 cups white flour
• 5 cups rye flour
• 3 tablespoons caraway seeds (optional)

1. Sprinkle yeast over sugar & water. Allow to soften 10 minutes.
2. Stir.
3. Stir in half cup flour and allow to stand til bubbles form.
4. Add salt, milk, beer, white and rye flour and caraway seeds.
5. Mix dough til it is thick.
6. Knead on a lightly floured surface til smooth an elastic.
7. Return to bowl, cover, and let rise til doubled in bulk about 1 1/2 hours.
8. Punch down and form into 2 loaves.
9. Place loaves in buttered pans.
10. Cover.
11. Let rise til double.
12. Bake 400F 15 minutes.
13. Reduce heat to 350 and bake until loaves are done. (golden brown).

yeast, water, sugar, flour, salt, sour milk, white flour, rye flour, caraway seeds

Taken from www.food.com/recipe/beer-rye-bread-134491 (may not work)