Suomalaisruisleipa

In a small bowl, combine warm water (about 110°F/43°C) with sugar and yeast, stirring gently. Let the mixture stand for 5-10 minutes until foamy and activated.

In a large mixing bowl, combine the room-temperature beer, melted butter or margarine, and salt. Pour in the activated yeast mixture and stir to combine.

Gradually add the rye flour and unbleached white flour to the wet ingredients, stirring until a rough, shaggy dough forms. The dough will be dense and slightly sticky due to the high rye content.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until the dough becomes smooth and cohesive, adding small amounts of flour as needed to prevent sticking.

Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free spot until doubled in size.

Punch down the risen dough and shape it into one or two round or oval loaves. Place the shaped loaves on a parchment-lined baking sheet, cover loosely, and allow them to proof again until noticeably puffed.

Preheat the oven to 375°F (190°C). Score the tops of the loaves with a sharp knife or lame, then bake until the crust is deep brown and the loaves sound hollow when tapped on the bottom.

Remove the bread from the oven and transfer to a wire rack to cool completely before slicing, allowing the dense crumb to fully set and the flavors to develop.