Onion Rye Bread(Yeast Bread)

• 3 c. unsifted all-purpose flour
• 2 1/2 c. rye flour
• 1/4 c. firmly packed brown sugar
• 2 (1/4 oz.) pkg. active dry yeast
• 2 tsp. salt
• 1 1/4 c. water
• 1 c. milk
• 1 (1.5 oz.) pkg. onion soup mix
• 2 Tbsp. butter
• 1/2 tsp. caraway seed
• melted butter

1. Stir together flours.
2. Combine 1 1/2 cups flour mixture, brown sugar, yeast and salt.
3. Heat water, milk, soup mix, butter and caraway seed until very warm (120u0b0 to 130u0b0); stir to melt butter. Add warm milk mixture gradually to yeast mixture.
4. Add 3/4 cup flour mixture; beat 2 minutes.
5. Add enough remaining flour mixture to make soft dough.
6. Cover; let rise until double in bulk, about 50 minutes.
7. Punch down.
8. Turn into greased 2-quart casserole. Brush top with melted butter.
9. Cover; let rise until double in bulk, about 30 minutes.
10. Bake in 350u0b0 gas oven for 50 to 60 minutes.
11. Remove from casserole; brush with melted butter.
12. Cool on rack.
13. Yield: 1 loaf.

flour, rye flour, brown sugar, active dry yeast, salt, water, milk, onion soup mix, butter, caraway seed, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=245370 (may not work)