0: Makes 2 round loaves In a large bowl dissolve the yeast in the warm water
1: Stir in the beer, molasses, lard, caraway seeds, salt, rye flour, and enough white flour until the dough becomes difficult to stir
2: Turn the dough out onto a floured working surface and let rest while you clean out and grease your bowl
3: Knead the dough, adding more white flour as necessary; it will be very tacky, but up to 3 cups of white flour in all and about 8-10 minutes of kneading should be enough
4: Return the dough to the greased bowl, cover with plastic wrap, and let rise until double in volume - about 2 hours
5: Turn the dough out, punch it down, and form into 2 rounds
6: Place far apart on a greased baking sheet sprinkled with corn meal
7: Let rise covered with a towel until double - about 45 minutes
8: If you have tiles or a baking stone, heat the oven well ahead to 375 F to warm them, and to get a good crust use a device to create steam
9: If you don't want to bother with a steaming device, brush the loaves with cold water before they go in the oven and again two or three times during the first 10 minutes
10: If you have tiles or a baking stone, slip the loaves directly onto the hot surface; otherwise simply bake the loaves on the baking sheet
11: After 10 minutes reduce the heat to 350 F and bake another 40 minutes
12: Cool on racks
13: From Gemini's MASSIVE MealMaster collection at www
14: synapse
15: com/~gemini