2 3/4 t 3 3/4 c. all-purpose flour
2 tsp. salt
2 pkgs. active dry yeast
12 oz. (1 1/2 c.) beer
1/3 c. molasses
1/4 c. water
1/4 c. oil
2 eggs
2 1/2 c. whole wheat flour
1 lb. deli pastrami shaved (the kind with no fat)
4 oz. (1 c.) shredded Swiss cheese
4 oz. (1 c.) shredded Cheddar cheese
(If you want you can use just one kind of cheese)
Beaten egg

Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups all-purpose flour, salt and yeast. In small saucepan, heat beer, molasses, water and oil until very warm. Add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat 2 minutes at medium speed. By hand stir in 2 1/2 cups whole wheat flour and 1/2 to 1 cup all-purpose flour until dough pulls cleanly away from sides of bowl.

On floured surface knead in 1/4 to 3/4 cup all-purpose flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size about 25 to 35 minutes.

Grease 2 cookie sheets. Punch down dough several times to remove all air bubbles. Divide dough in half, pat or roll each part into 18x8 inch rectangle. Layer 1/2 pound of pastrami over rectangle; top each with 1 cup of cheese. Starting with longer side, roll up tightly pressing seam firmly to seal. Bring ends together to form ring, pinch seam to seal. Place each ring on prepared cookie sheet. Cover and let rise in warm place until double in size about 20 to 30 minutes.

Heat oven to 375. Carefully brush loaves with beaten egg. Bake 30 to 40 minutes or until dark golden brown. Immediately remove from cookie sheet. Serve warm or cool. Store in refrigerator. Makes 2 loaves.