1 1/2 tbsp. active dry yeast
1/2 c. warm water
2 c. dark flat beer, room temperature
2 tbsp. molasses
2 tbsp. vegetable fat, melted
2 tbsp. crushed caraway seeds
1 tbsp. salt
3 c. rye flour
2 1/2 to 3 c. white flour, preferably unbleached
Corn meal

In a large bowl, dissolve the yeast in the warm water. Stir in the beer, molasses, caraway seeds, salt, rye flour, and enough white flour until the dough becomes difficult to stir.

Turn the dough out onto a floured working surface and let rest while you clean out and grease your bowl. Knead the dough, adding more white flour as necessary; it will be very tacky, but up to 3 cups of white flour in all and about 8-10 minutes of kneading should be enough.

Return the dough to the greased bowl, cover with plastic wrap, and let rise until double in volume, about 2 hours.

Turn the dough out, punch it down, and form into 2 rounds. Place far apart on a greased baking sheet sprinkled with corn meal. Let rise covered with a towel until double - about 45 minutes.

Bake the loaves at 375 degrees for 20-30 minutes. Cool on racks. Makes 2 round or 3 regular loaves.