Beer Rye Bread

• 2 tablespoons active dry yeast
• 1 (12-oz.) bottle Belgian-style ale (such as New Belgium's Abbey) or other dark, fruity ale
• 2 tablespoons light brown sugar
• 1/4 cup butter, melted
• 1 1/2 tablespoons caraway seeds
• 1/4 cup molasses (not blackstrap)
• 1 tablespoon coarse kosher salt
• 2 cups all-purpose flour
• 2 cups whole-wheat flour
• 2 cups rye flour
• Egg wash (1 egg beaten with 1 tbsp. water)

1. In a mixing bowl, combine yeast with 1/2 cup warm water. Let stand 5 minutes. Stir in beer, brown sugar, butter, caraway seeds, molasses, 2 tsp. salt, and 1 cup of each flour. Beat well, then gradually add remaining flours until dough is stiff and no longer sticky.
2. Turn dough out on a lightly floured work surface and knead until smooth and elastic. Put dough in a lightly oiled bowl, turning once to grease the top and bottom. Cover, put in a warm, draft-free place, and let rise until doubled in bulk, 1 to 1 1/2 hours.
3. Punch down dough, divide in half, and shape halves into balls. Put balls on a large baking sheet, cover, and let rise until almost doubled, 45 to 60 minutes. Brush loaves with egg wash and sprinkle each with 1/2 tsp. salt.
4. Bake at 375u0b0 for 35 to 40 minutes, or until crusts are well browned and loaves make a hollow sound when tapped. Transfer loaves to rack and let cool.
5. Note: Nutritional analysis is per slice.

active dry yeast, fruity ale, light brown sugar, butter, caraway seeds, molasses, coarse kosher salt, flour, wholewheat flour, rye flour, egg

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