Combine the first ingredients and heat to lukewarm. Meanwhile, dissolve the yeast and sugar in the water. Let stand 10 min, keeping at a temp of about 80 degrees, then stir briskly with a fork. Add softened yeast to the lukewarm liquid mixture. Stir in 1 cup white flour and the rye flour. Beat well, then add the rest of the white flour. Work in the last of the flour with your hands. Turn onto a floured board and knead for 5 minutes. Form dough into a ball and place ina greased bowl, grease the top slightly. Cover and let rise until 1 1/2 times the original size (about 1 1/4 hour at 80 degrees). Punch down and form into a smooth ball. Cover it and let it rest 10 min. Shape into a cylinder which is about 14 inches long, tapering the ends slightly. Place on a greased baking sheet and slash 4 or 5 times across the top. Grease slightly. Cover and let rise until almost doubled in bulk (about 45 min at 80 degrees). Bake in pre-heated 375 degree oven for 30-35 min. Eat and enjoy. >From: email@example.com (Mindy Vinqvist) From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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|Serving Size: 1 Serving (418g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 180 (15%)|
|Amt Per Serving||% DV|
|Total Fat 20g||27 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 0mg||0 %|
|Sodium 55.4mg||2 %|
|Potassium 614.8mg||16 %|
|Total Carbohydrate 240.1g||71 %|
|Dietary Fiber 8.1g||33 %|
|Sugars, other 232g|
|Protein 15.9g||23 %|
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Calories per serving: 1179
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