Combine whole wheat, graham and dark rye flours in mixing bowl to make a whole grain flour mixture.

In a large mixing bowl thoroughly mix 2-1/2 cups unbleached white flour with the sugar, salt and yeast.

In a saucepan combine beer, milk, molasses and butter. Heat over low heat until the liquids are warm (not hot). Gradually add to White flour/yeast mixture and beat 3 minutes with heavy-duty electric mixer at medium speed, scraping side of bowl occasionally. Add 1/2 cup whole grain flour mixture, or enough to make a thick batter. Beat 2 minutes at high speed, scraping bowl occasionally. Stir in seasonings.

Stir in enough remaining whole grain flour mixture to make a soft dough. If necessary add remaining unbleached white flour to obtain desired consistency. Turn dough onto a lightly floured work surface. Knead until smooth and elastic, about 8-10 minutes. Place dough in oiled bowl and turn once to coat. Cover with plastic wrap and allow to rest for 15 minutes.

Punch down; turn onto lightly floured work surface. Divide in half. Shape into two loaves or free form dough into rounds. Place loaves into two 8-1/2-inch bread pans, or place loaves onto lightly greased cookie sheets sprinkled with coarse cornmeal. Lightly moisten tops of loaves with oil and sprinkle with sesame seeds and cornmeal.

Cover and let rise in a warm place free from draft until doubled, about 1 hour.

Preheat oven to 400°F, bake about 25-30 minutes or until done. Remove from pans and
cool on wire racks.

Makes 2 loaves (13 slices each).