2 c. unsifted all purpose flour
2/3 c. unsifted rye flour
2 tbsp. dark brown sugar
1 tsp. vegetable oil
1 tsp. caraway seeds
3/4 tsp. salt
1 env. active dry yeast
1 c. beer

1. Process 1 cup all purpose flour, rye flour, sugar, oil, caraway seeds, salt and yeast in food processor until mixed, 5 seconds.

2. Heat beer in small saucepan until very warm, 120 to 130 degrees. With processor running, add beer all at once through feed tube. Process until blended, 30 seconds.

3. Turn processor on; add remaining cup flour, 1/4 cup at a time, through feed tube. Process 5 to 10 seconds after each addition.

4. Pour batter into greased 1 1/2 quart round casserole; smooth top. Brush with additional oil. Cover; let rise in warm place, away from drafts, until almost doubled in bulk, about 45 minutes.

5. Bake in preheated moderate oven, 350 degrees, for 30 minutes or until wooden pick tests clean.

6. Let bread stand in casserole on wire rack 10 minutes. Remove bread and cool to room temperature. Makes 1 round loaf.

7. Helpful Hints: Be sure to have plenty of beer on hand as the remaining amount from 2 cans after you pour out 1 cup will probably not be enough to get you through the process.