Beer Rye Bread

Ingredients

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

Equipment

• bowl
• baking sheet
• oven
• mixing bowl

Directions

1. In a mixing bowl, combine yeast with 1/2 cup warm water.
2. 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.
3. 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.
4. 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.
5. Brush loaves with egg wash and sprinkle each with 1/2 tsp. salt.
6. Bake at 375 for 35 to 40 minutes, or until crusts are well browned and loaves make a hollow sound when tapped.
7. Transfer loaves to rack and let cool.