Ingredients
3 cups whole wheat flour
1 cup dark rye flour
1 tbsp caraway seeds
1 tbsp instant yeast
2 tsp salt
1 1/4 cups beer (room temperature)
1/2 cup water (room temperature)
1 tbsp honey
1 tbsp olive oil
Directions
1. In a large mixing bowl, combine whole wheat flour, dark rye flour, caraway seeds, instant yeast, and salt. Mix well.
2. In a separate bowl, blend room temperature beer, water, honey, and olive oil until well combined.
3. Gradually pour the liquid mixture into the dry ingredients, stirring continuously until a sticky dough forms.
4. Transfer the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour as needed.
5. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
6. Preheat your oven to 375°F (190°C).
7. Punch down the risen dough to remove air bubbles. Shape the dough into a loaf and place it in a greased loaf pan.
8. Cover the loaf again and let it rise for another 30-40 minutes, or until it has almost doubled in size.
9. Bake in the preheated oven for about 35-40 minutes, or until the bread sounds hollow when tapped on the bottom.
10. Remove the bread from the oven and let it cool in the pan for about 10 minutes.
11. Transfer the loaf to a wire rack to cool completely before slicing.