Pour water into a large mixer bowl. Add the 1/2 cup margarine or butter, sugar, molasses, and salt. Add rye flour, wheat flour, and 1 cup of bread flour, and yeast. Knead with bread hook till combined, then keep adding bread flour in small portions till the dough is of a nonsticky consistency. Knead with hook until you have dough that is smooth and elastic (15-20 minutes total). Shape dough into a ball. Place in a greased bowl, turning once to grease surface of the dough. Cover; let rise in a warm place till double in size (1 1/4 to 1 1/2 hours). Punch dough down. Turn dough out onto a lightly floured surface. Divide in thirds. Cover; let rest for 10 minutes. Shape 2 of the thirds into loaves and place in 2 greased 8x4x2-inch or 9x5.3-inch loaf pans. Shape last third into dinner rolls and place in casserole or baking pan. Cover and let rise in a warm place till nearly double (40 to 50 minutes). Bake in a 350 oven for 35 to 45 minutes or till done. Remove from pans. Brush tops of warm bread with a little softened margarine or butter, if desired. Cool on wire rack. Makes 2 loaves plus 8 large dinner rolls. Recipe by: Kay Osborne Posted to Bakery-Shoppe Digest V1 #250 by "firstname.lastname@example.org"
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|Serving Size: 1 Serving (54g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 7 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 3.7mg||0 %|
|Potassium 222.8mg||6 %|
|Total Carbohydrate 38.5g||11 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 32.4g|
|Protein 5g||7 %|
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Calories per serving: 174
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