Beer Barrel Caraway Rye Bread - cooking recipe

Ingredients

1 (12 ounce) bottle beer (any kind, wheat beer or bock is good)
1 1/2 tablespoons sugar
3 1/4 teaspoons bread machine yeast
3 cups unbleached all-purpose flour
1 1/2 tablespoons honey
1 tablespoon vegetable oil
2 1/4 teaspoons salt
3/4 teaspoon caraway seed
1 cup rye flour
Glaze (optional)
1 egg
1 tablespoon water
1/4 teaspoon salt

Preparation

Bring beer to a boil in a saucepan and simmer 3-5 minutes. Do not let it boil over.
Measure beer into a measuring cup and add water as needed to make 1 1/2 cups. Let cool if necessary until the right temperature for your machine.
Place all ingredients except for the egg, water and 1/4 tsp salt in your breadmaker in the order recommended by the manufacturer.
Using \"dough\" cycle, start breadmaker and allow to complete its mixing, kneading and rising.
Transfer dough to a clean oiled counter top and knead lightly.
Grease a large baking sheet. Form dough into a long narrow loaf and transfer to baking sheet. Combine glaze ingredients (if you are using them) and brush over the loaf. Cover loosely with greased waxed paper, place in a warm area and let rise until doubled in bulk, about 45 minutes.
Bake at 375\u00b0 about 30-32 minutes or until the loaf sounds hollow when tapped.
Cool on a rack before slicing.