Title: Valerie's Very Own Rye Bread
Categories: Digest, Sept., Abm
Yield: 1 Servings

1 1/4 c Water
2 c Unbleached White Flour
1 1/2 c Rye flour
1 tb Cocoa (optional; for
Coloring)
1 1/2 tb Caraway Seed (yes, table
Spoons)
1/3 c Molasses
2 ts Active Dry Yeast
1 ts Gluten (optional)
1 1/2 ts Salt

Use Basic Medium mode. Timer not recommended.

From: vmh@intellicorp.com (Valerie). Fatfree Digest
[Volume 10 Issue 41], Sept. 21, 1994. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

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