Recipe - Buttermilk Rye Bread

1 Pound Loaf:; 1 One half lb
loaf:
3 tablespoon Dried buttermilk; 5T
2 cup Bread flour; 3 cups
1/3 cup Rye flour; 1 cup
1 teaspoon Salt; 1 One half tsp
1 One half tablespoon Brown sugar; 2 T
1 teaspoon Caraway seed; 1 tsp
1 tablespoon Heidelberg Rye Sour; to 2T
(for both)
7/8 cup Water; 1 3/8 cups
1 tablespoon Butter or margarine; 1 1/2T
2 teaspoon Yeast; 3 tsp

Use regular bake cycle, light crust setting.
Delayed timer okay. *My addition, for a more authentic soour rye taste.
Available from King Arthur Flour Baker's Catalog, 18008276836

from Rehberg & Conway, Bread Machine Magic

I've found this could work well as mixes. I'll be packaging the dry
ingredients in ziplock bags, labeling with instructions to add water,
oil/butter/ and yeast, and giving them as gifts to friends and relative who
own bread machines.

From: Sandal@aol.com
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Rehberg & Conway, Bread Machine Magic