Instructions: Put ingredients in bread machine in the order suggested by the manufacturer and bake on regular cycle.

Note: There is a large amount of flour in this recipe. If the dough seems dry (check about 5 minutes into the cycle) or the machine sounds like it is struggling, add water 1 tablespoon at a time. The dough ball should feel like a babys behind.

I estimated the number of servings in order to come up with nutritional info.

Description: "My favorite rye bread"

Yield: 1 large loaf

NOTES : You can make this into a mix by combining the dry ingredients and placing them in a zip-lock bag. Label the bag to include the amounts of wet ingredients and yeast to add. Store on the shelf in the pantry for up to 3 months (?) or refrigerate or freeze. Allow mix to come to room temp before using. The only reason that you shouldnt keep this at room temp for too long is due to the shelf life of the whole grain flours. They are much more perishable than white flour. Shelf life would depend on how the whole grain flours have already been stored.

I highly recommend this bread machine cookbook! I got it for $4.69 at Sams club in around 1997.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.