Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 4 teaspoons | Active dry yeast |
| 2 tablespoons | Caraway seeds |
| ⅞ cup | Rye flour |
| 3 cups | Bread flour |
| 2 tablespoons | Butter |
| 3 tablespoons | Sugar, scant |
| 1½ teaspoon | Salt |
| 1½ cup | Water |
Add all ingredients and "start".
Note: Don't use gluten.
From: Christine Erickson (MMVH58B) - Prodigy Posted by: Debbie Carlson - Cooking Echo