(makes 1 loaf)

2-1/4 to 2-3/4 C unsifted white flour
1-1/4 C unsifted rye flour
3/4 C beer
2 Tbl honey
1 Tbl butter or margarine
2 packages Active Dry Yeast
1/2 C warm water (105 – 115 degrees F)
1 tsp caraway seed
2 tsp salt
1/2 tsp garlic powder

Mix 1-1/2 C white flour and rye flour. Heat beer, honey and butter until warm. Dissolve yeast in warm water in large warm bowl. Add warm beer mixture, caraway seed, salt, garlic powder and 1-1/2 cups flour mixture. Beat until smooth. Stir in remaining flour mixture and enough additional white flour to make a soft dough. On a floured board, knead until smooth, about 4 minutes. Shape into a ball. Place in a greased 8-inch round pan, turning to grease top. Flatten to fit pan. Cover. Let rise in warm, draft-free place 45 minutes. Bake at 375 degrees F for 25 to 30 minutes, or until done. Remove from pan. Brush with additional butter or margarine if desired. Cool on rack.

This recipe can be doubled.