1/2 cup warm (110 degrees) water

2 tablespoons sugar

2 cups stout or other dark ale at room temperature

2 tablespoons of olive oil

2 tablespoons unsweetened cocoa

1 tablespoon ground coriander

1 teaspoon anuseed, crushed or ground

1 tablespoon salt

4 cups of bread flour or all-purpose flour

3 cups medium rye flour

1 cup chopped walnuts

Cornmeal for dusting

1 egg beaten with 1 tablespoon of water

1. In a very large bowl, whisk the warm water, yeast and sugar together; let stand for 10 to 15 minutes, or until foamy. Stir in the stout, olive oil, cocoa, coriander, aniseed and salt until combined.

2. Sift together the bread and rye flours; gradually beat them into the mixture. When most of the flour has been added, add the walnuts and turn the dough out onto a lightly floured board. Knead steadily until smooth and elastic, 10 to 15 minutes, slowly adding more flour if needed.

3. Clean the bowl and oil it lightly. Place the dough in the bowl and turn it to coat lightly with oil. Drape a clean, damp towel over the bowl and place it in a warm place until the dough doubles, about 1 1/2 hours. Punch the dough down, turn it out on the board and divide it into two pieces. Shape each piece into an even round and place on an oiled baking sheet that has been dusted with the cornmeal.

4. Allow the loaves to rise until doubled in size, about 45 minutes to an hour.

5. Preheat oven to 375 degrees.

6. Brush the loaves with the egg-water mixture. Using a razor blade or a sharp knife, cut decorative slashes on the loaves. Bake until the crusts are firm and the loaf is hollow sounding when tapped, 35 to 45 minutes.