Heat beer until it just bubbles; add lard, brown sugar, molasses, salt, orange rind and caraway seeds. Cool to lukewarm.
Dissolve yeast in warm water; add to lukewarm beer mixture. Beat in rye flour and enough white flour to make soft dough. Turn out on a heavily floured board; knead until smooth and elastic. Place in a greased bowl, turning to grease top. Cover; let rise in a warm place until double in bulk.
Punch down dough and knead again. Divide in half; shape into 2 round or long ovals on a greased cookie sheet. Slash tops of loaves with a sharp knife. Let rise until double in bulk. Bake at 350 degrees for 40 to 45 minutes or until done.