In large bowl, put in the yeast with the water. Let set for 5 minutes. Then add the warm beer. Add the rye flour; beat until smooth. Add the caraway seeds. Place a large plate to cover bowl. Let set for 1 1/2 hours. Now beat down and gradually add the salt and unbleached flour. Mix and knead. If sticky, add a little flour on the board. Knead 6 - 8 minutes. Grease the bowl and place the dough in bowl and set in warm place until doubled. Then punch down and shape into 2 rolls and place in greased 9 x 5 x 3 inch loaf pans. Make egg wash (thats 1 egg yolk and tsp water) and brush on loaves. And make slashes down the breads 1/4 inch deep and let set for 10 minutes. Then place in heated 350 oven. Bake for 15 minutes and turn to 400 and bake for 25 minutes. Take from oven; let set in pans 10 minutes. Then turn out and place on wire rack to cool.
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|Serving Size: 1 Serving (1677g)|
|Recipe Makes: 1|
|Calories from Fat: 186 (4%)|
|Amt Per Serving||% DV|
|Total Fat 20.7g||28 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 8.7g|
|Cholesterol 0mg||0 %|
|Sodium 59.2mg||2 %|
|Potassium 3911mg||103 %|
|Total Carbohydrate 992.4g||292 %|
|Dietary Fiber 148.9g||596 %|
|Sugars, other 843.5g|
|Protein 127.2g||182 %|
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Calories per serving: 4688
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