STARTER:

1 1/2 c. warm flat beer
1 c. pumpernickel rye flour

DOUGH:

1/4 c. very warm water
1 pkg. active dry yeast
Starter
2 tbsp. salt
1 1/2 c. warm flat beer (one 12 oz. can)
2 1/2 c. pumpernickel rye flour
3 1/2 to 4 c. all-purpose flour

About 4 days before making bread, mix starter ingredients in a bowl. Cover loosely and leave in a warm place for 4 days, stirring once a day and adding a small amount of warm water if the mixture becomes dry. It should bubble and smell fermented.

To make dough, combine 1/4 cup warm water and the yeast in a large bowl. Let stand 2 minutes.

Mix in the starter, salt and 1 1/2 cups beer. Stir in 2 1/2 cups rye flour and as much of the all-purpose flour as necessary to make a soft dough. Turn out dough onto floured surface and knead 5 minutes, adding only enough flour to keep dough from sticking.

Place dough in a greased bowl; turn once to bring greased side up. Cover and let rise in a warm place until doubled, 1 to 1 1/2 hours. Sprinkle baking sheet with cornmeal. Punch down dough and cut in half. Shape into 2 round loaves. Rise 30 minutes covered. Bake 45-55 minutes at 400 degrees.