Rye Bread Or Rolls

• 4 c. flour
• 1 1/2 c. rye flour
• caraway seed
• 1/3 c. packed dark brown sugar
• 2 tsp. salt
• 2 pkg. active dry yeast
• 1 c. milk
• 2 Tbsp. butter or oleo
• vegetable oil

1. Combine flours.
2. Stir 1 1/2 cups flour mix, 1 1/2 teaspoon caraway seed and next 3 ingredients.
3. Combine milk, 1 cup water and oleo in saucepan.
4. Lower heat until very warm (120u0b0 to 130u0b0). Gradually add to dry ingredients and beat at medium speed, scraping bowl occasionally, for 2 minutes.
5. Add 3/4 cup flour mix.
6. Beat at high speed.
7. Stir in enough flour to make dough stiff.
8. Cover and raise for 40 minutes.
9. Stir down and turn into well-greased 1 1/2-quart casserole.
10. Brush lightly with oil and sprinkle with caraway.
11. Bake at 400u0b0 for 35 to 40 minutes.
12. Turn out of pan to cool.

flour, rye flour, caraway seed, brown sugar, salt, active dry yeast, milk, butter, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=202041 (may not work)