Beer Barrel Caraway Rye Bread

Like many of my favourite recipes, this came from Bon Appetit magazine. It appeared in the October 1983 edition as part of an article by Rita Sorci. It makes a lovely sandwich with dry salami and mayo and even makes really good toast. I adapted it to make a 2 pound loaf using dough cycle in the breadmaker. The amounts of yeast and salt seem high but they work out very well.

• Ready In: 2 hrs 30 mins
• Yields: 1 large loaf

Ingredients

• 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

Directions

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 375º about 30-32 minutes or until the loaf sounds hollow when tapped.
8. Cool on a rack before slicing.