Yeasted Beer Bread

This loaf of bread is made with whole grain rye flour and bread flour. Plan to make it over two days, mixing the dough on day one, letting it ferment overnight, then baking it the following morning. Beer, which is added for its malty, caramel-y flavor, is a natural fit for bread—both are grain-based, fermented products. You’ll need a few bread baking tools for this loaf: a bench scraper, proofing basket, bread lame or sharp paring knife, and a 4½-quart Dutch oven with a lid. Loaves tend to stick to proofing baskets that are dusted with wheat and rye flours; if you have rice flour on hand, use that instead, since it's much less sticky.