Title: Norwegian Rye Bread
Categories: Breads, Abm, Good
Yield: 1 Loaf

2 1/2 ts Active yeast
1 2/3 c Bread flour
1 3/4 c Rye flour
5 tb Whole wheat flour
2 2/3 ts Caraway seeds
1/3 ts Salt
2 1/2 tb Margarine/butter
6 tb Molasses
1 c Warm water (115 degree)

All ingredients except water must be at room temperature. Add ingredients
into the ABM as listed. Select white bread and start.

Notes: This is a dense loaf and rises less than other loafs. I have added
an extra 1/4 of water to increase size. Great to snacks or as a sandwich

Source: The Bread Machine Cookbook by Donna German ISBN 1-55867-025-4

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini