Casserole Rye Bread

• 3 3/4 c. unsifted all-purpose flour
• 1 1/2 c. unsifted rye flour
• 1/3 c. dark brown sugar, firmly packed
• 2 1/2 tsp. salt
• 1 tsp. caraway seed
• 2 pkg. active dry yeast
• 1 c. water
• 1 c. milk
• 2 Tbsp. margarine

1. Combine flours; in a large bowl, thoroughly mix 1 1/2 cups flour mixture, sugar, salt, caraway seed and undissolved yeast. Combine water, milk and margarine in a saucepan.
2. Heat slowly until liquids are warm (margarine need not be melted).
3. Gradually add to dry ingredients and beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
4. Add 1/2 cup flour mixture or enough to make a thick batter.
5. Beat at high speed for 2 minutes, scraping bowl occasionally.
6. Add remaining flour. Batter should be stiff.
7. Stir until well blended or use dough hooks.
8. Cover; let rise in warm place free from draft until more than doubled in bulk, about 45 minutes.
9. Stir batter down.
10. Beat vigorously 1/2 minute.
11. Turn into well-greased 1 1/2-quart casserole.
12. Bake in a preheated 400u0b0 oven, about 40 to 50 minutes or until done.
13. Remove from casserole and cool on wire rack. Makes 1 loaf.

flour, unsifted rye flour, brown sugar, salt, caraway seed, active dry yeast, water, milk, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=57057 (may not work)