Mix 1-1/2 cups all-purpose flour and rye flour, set aside.  Heat beer, water, honey and butter until warm (100° to 110°F). 

Combine warm beer mixture, yeast, salt, caraway seed, garlic powder and 1-1/2 cups of flour mixture in a large bowl.  Beat until smooth.

Stir in remaining flour mixture and enough additional all-purpose flour to make a soft dough. 

Knead on a lightly floured surface until smooth, about 4 to 6 minutes.

Shape dough into a ball; place in greased 8-inch round pan, turning to grease top.  Flatten dough to fit pan.  

Cover; let rise in a warm, draft-free place about 45 minutes or until doubled in size.

Bake at 375°F for 25 to 30 minutes or until done.  Remove from pan.  Brush with additional melted butter, if desired.  Cool on rack.