Rye Beer Bread Recipe

Mix 1 1/2 cups white flour and rye flour. Heat beer, honey and margarine until warm (105 degrees to 115 degrees). Dissolve yeast in warm water in a large bowl. Add 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 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 F for 25 to 30 minutes, or until done. Remove from pan. Brush with additional margarine if desired. Cool on rack.