Rye Not Bread

• 1/4 cup buttermilk
• 78 cup water or add enough water to the buttermilk to make 1 1/8 cups
• 1 1/2 teaspoon sea salt
• 1/2 tablespoon french mustard or brown mustard
• 1 1/2 tablespoons safflower oil or any light flavored oil
• 2 tablespoons sugar
• 3 cups flour, all-purpose
• 1 tablespoon caraway seeds
• 1 teaspoon cocoa powder
• 1 1/2 teaspoon yeast, active dry

1. This recipe is for a 1 1/2 lb loaf made on the longer cycle at medium crust setting.
2. For a quicker loaf, use the rapid setting and up the yeast to 2 teaspoons instead of 1 1/2 teaspoons.
3. Place all ingredients in bread maker in the order as listed above.
4. Bake on white bread setting and medium crust.
5. Here is a little tip for new breadmaker users.... right before the last rise, take the paddle out of the breadmaker so you won't have that crater in the bottom of the bread loaf.

buttermilk, water, salt, french mustard, safflower oil, sugar, flour, caraway seeds, cocoa powder, yeast

Taken from recipeland.com/recipe/v/rye-not-bread-50486 (may not work)