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German Rye Beer Bread

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      Title: GERMAN RYE BEER BREAD
 Categories: Breads, German
      Yield: 1 Servings
 
      1    Pkg. dry yeast
     12 oz Can of warm beer
    3/4 c  Warm water
      2 ts Salt
      2 c  Rye flour
      3 c  Unbleaced flour
      2 tb 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 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 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 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.
 
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