Rye Bread

• 2 c. unsifted rye flour
• 3 1/2 c. white flour
• 1 pkg. yeast
• 1 Tbsp. salt
• 2 Tbsp. margarine
• 3 Tbsp. molasses
• 1 c. milk
• 1 c. water
• approximately 1 c. white flour, for kneading
• sesame seed (optional)
• 1 egg white

1. Combine rye flour, yeast and 3 1/2 cups white flour in large bowl.
2. Stir to mix.
3. Combine salt, margarine, molasses, milk and water in saucepan and heat to very warm (approximately 130u0b0).
4. Add heated liquid to the flour-yeast mixture.
5. Stir to moisten.
6. Use as much of the cup of white flour to knead dough until smooth and elastic.
7. Cover and let rest for 10 minutes.
8. Knead and divide into 2 balls.
9. Shape into long loaves.
10. Place on a greased baking sheet and cover with dry towel.
11. Let rise until doubled.
12. Brush with egg white diluted with 1 tablespoon water.
13. With a sharp knife lightly cut diagonally across top of each loaf 3 times.
14. Sprinkle with sesame seed, if desired.
15. Bake at 375u0b0 for 35 minutes.

unsifted rye flour, white flour, yeast, salt, margarine, molasses, milk, water, white flour, sesame, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=208579 (may not work)