1 1/2 c. (12 oz.) amber or darker beer or ale
2 tbsp. brown sugar or molasses
1 tsp. salt
1 pkg. yeast (or 1 tbsp. dried yeast)
2 c. bread flour or all-purpose flour
1 c. rye flour
1/2 c. cracked wheat or oatmeal
1 1/2 tbsp. caraway seeds

Mix the first 6 ingredients in an electric mixer or by hand; beat 4 to 5 minutes. The batter will be sticky. Gently fold in the cracked wheat or oatmeal and caraway.

Scrape down the sides of the bowl with a spatula and set the bowl in a warm place. A gas oven with only a pilot light on is perfect. If you have an electric oven, preheat it for 2-3 minutes, then shut off the heat but turn on the oven light. The batter should double in volume in about 30 minutes.

Stir down with a spatula and scrape dough into a greased and floured loaf pan. Set in the middle of the oven and wait until it has doubled in size again.

Place an empty baking sheet on the lowest shelf in the oven to distribute the heat, and leave the loaf in the oven. Turn on the oven to 350 degrees if gas, 325 degrees if electric. Bake 45 to 50 minutes.

Carefully remove loaf from pan and bake directly on oven rack for 5 minutes to crisp the sides.