3 c All-purpose flour
2 1/2 c Rye flour
1/4 c Brown sugar
2 pk Yeast
2 ts Salt
1 pk Onion soup mix
1 1/4 c Water
1 c Milk
2 tb Margarine
1/2 ts Caraway seed
1. Stir flours together. In large bowl, combine 1-1/2 cups flour mixture,
brown sugar, yeast and salt. 2. Combine onion soup mix, water, milk, 2
tablespoons margarine and caraway seeds in saucepan. Stir and heat until
warm (120-130 degrees). 3. Gradually add liquid to combined dry
ingredients, beating at medium speed; scrape bowl now and then. Add 3/4 cup
flour; beat at high speed for 2 minutes. Stir in enough additional flour to
make a soft dough, about 2 to 3 cups. 4. Cover and let rise in warm place
until doubled; 40-50 minutes. 5. Stir dough down, turn into well greased
2-quart casserole, brush with melted butter or margarine. Let rise again
until doubled; 20-30 minutes. 6. Bake in preheated 350-degree oven for 50
to 60 minutes, or until done. 7. Remove from dish and brush crust with
melted margarine. Cool completely on wire rack.
Yields
1 Servings