This is another out of the bread book I use- I've never had a problem with its recipes! 
This loaf tastes like a typical rye bread. Its got an edge to it from the lager and with the addition of caraway seeds and molasses- it's a pretty complex tasting loaf. It'd do really well for sandwiches, but even just alone it's something great. I've been pretty impressed with the way dough has been rising in my favour every time I've worked with it, and this thing more than doubled in size from the original skinny ball of dough I had placed on the tray! It was extremely pillowy after the second rise. The resulting loaf had a really good grain to it, and a nice crunchy crust. 

- 2 1/2  tsp dried yeast dissolved in 4 tbsp lukewarm water
- 1 tbsp molasses 
- 1 tbsp caraway seeds
- 2 tsp salt 
- 1 tbsp vegetable oil + a little extra 
- 250ml lager
- 250g rye flour
- 175g strong white bread flour
- polenta or cornmeal (for dusting )
- 1 egg white, lightly beaten

Place the dissolved yeast, molasses, two-thirds of the caraway seeds, salt and oil into a bowl. Then, pour in the lager and stir in the rye flour, mixing well with your hands. Gradually add the white flour, still mixing with your hands, until a soft and slightly sticky dough is formed. 

Place the dough on a lightly floured surface, and knead for 8-10 minutes until smooth and elastic. Place the dough into a lightly oiled bowl and cover with a damp tea-towel, leaving it in a warm place to rise until doubled, (1 1/2 - 2  hours). 

Sprinkle a baking sheet with polenta. On a floured surface, knock back the dough and then re-cover to rest for a further 5 mins. Then, pat the dough into an oval. Give it some length by rolling the dough back and forth on the surface, to then taper it at the ends. 

Transfer the loaf to the polenta sprinkled baking sheet and cover again. Leave it in a warm place for a further 45 minutes until doubled once again. In the meantime, preheat your oven to 190 C (170 C fan-forced, 375 F). Brush the egg white over the loaf to glaze once risen, and then sprinkle on the remaining caraway seeds. Press them lightly into the dough with the palm of your hand. 

With a sharp knife, make 3 diagonal slashes about 5mm (1/4 inch) deep. 
Bake for 50-55 mins until well browned. Transfer to a wire rack to cool before slicing and eating. 

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