Beer adds a great yeasty flavor to this bread and makes it even sourer.

1. Combine yeast and water in large bowl; let stand for 15 minutes. Beat in egg, beer, and sour cream; mix with wire whisk.

2. Add 1 cup whole wheat flour and salt; beat to combine. Add remaining cup of whole wheat flour and 1 cup bread flour; beat well. Cover and let stand for 30 minutes.

3. Add enough bread flour to form a firm dough. Turn out onto floured surface and knead until elastic, about 6–7 minutes. Place in greased bowl, turning to grease top.

4. Cover and let rise for 1 hour. Punch down dough, turn out onto floured surface, cover with bowl, and let rest for 10 minutes. Divide dough in half. Roll or pat out each half to a 12″ × 8″ rectangle. Tightly roll up, starting with longer side.

5. Place on lightly greased cookie sheets. Slash top of dough with a sharp knife. Cover and let rise for 30–40 minutes until double.

6. Preheat oven to 375°F. Bake bread for 40–50 minutes or until golden brown and bread sounds hollow when tapped with finger. Let cool on wire rack.