1 Large Loaf or 2 Small
2 Cups Rye Flour
2 Cups Whole Wheat Flour
1 Package Yeast with No Preservatives
¼ Cup Blackstrap Molasses, or Barley Malt
2 Tbsp. Sunflower Oil
1 3/4 -2 Cups Warm Water
2 Tbsp. Caraway Seeds, optional
2 Tbsp. Non-Hydrogenated Margarine
Preheat oven to 375 degrees. Grease a cookie sheet
with a small portion of the margarine.
Melt the rest of the margarine and set aside.
Add yeast to water and let stand for 5 minutes, and then
add molasses and oil.
Slowly add flour and mix well with electric beater,
until the dough stiffens.
Knead on floured surface, gradually adding caraway
seeds, until the dough is elastic and firm.
Shape and divide into 2 loaves, or 1 large loaf.
Place on cookie sheet, cover with a damp cloth,
and let rise in warm place for 1 hour,
until the dough doubles in size.
Place large baking pan of boiling water in bottom of oven
with bread on rack above.
Bake for 45 minutes, until the bread taps hollow.
Brush remaining margarine over bread for the
last 15 minutes of baking.