Warm the beer to a bit over 90° and add the yeast; whisk to dissolve. Mix with rye flour, cover with plastic wrap and place in a warm place away from drafts overnight .
Next day add the sugar, salt, flax-egg, and oil – mix to combine.
Place the mixture into a large bowl and add 2 cups of bread flour. Mix until combined and add enough extra flour to form a soft dough. The dough should be just slightly tacky.
Dump on a floured board and knead 3 or 4 minutes. Form into a ball with the top and sides smooth.
Place into a lightly oiled bowl, cover the bowl with plastic wrap and again allow to rise in a warm place.
When doubles in bulk,knead once more and allow to rise for pne last time.
Preheat the oven to 415°,bake the bread for about 20-25 minutes.
Enjoy fresh from the oven with the risk of burning your fingers and tongue with some sea salt and olive oil.
Wash it down with a pint or two.