On a trip to New York City for a book festival at the end of June 2008, I made this bread
and delivered it to my friend Steve, as payment for staying at his home, thus saving me
a few dollars - quite a few! He raved about it and even let me have some. Others have
loved it as well and I seem to be making it quite often. I thought I'd share it with you.

*Raisin Rye Bread*		makes 2 loaves
	x
1 bottle dark beer		1 tbsp. sugar
1/2 cup molasses		3 tbsp. caraway seeds
olive oil		1/2 cup raisins, soaked in hot water and drained
2 packages dry yeast		2 cups rye flour
1/2 cup lukewarm water		4 cups white flour
	x
In a small saucepan on medium heat put the beer, molasses and 1/4 cup of the olive
oil. Stir occasionally and remove after 5 minutes. Pour into a large mixing bowl and
cool. Proof yeast in water with sugar. When beer mixture is lukewarm, add the yeast
mixture, caraway seeds and raisins. Add rye flour and stir vigorously. Add as much
white flour as necessary to make a stiff dough. Roll the dough onto a floured board
and knead for about 2 minutes. Wash and dry the mixing bowl and grease with olive
oil. Put dough into the bowl, cover with a damp towel and place in a warm oven to
rise until double in bulk, about 1 hour. Turn dough onto a floured board and cut the
dough in half. Form 2 round loaves and put on a greased cookie sheet. Cover with a
damp towel and put into oven and let rise for about 40 minutes or until double in size.
Bake in a 375-degree oven for 45 minutes. Remove to a wire rack and cool. Serve.