Instructions: Dissolve yeast in water in small bowl. Combine oil, caraway seeds, lemon peel, carob powder, molasses, currants, and low-fat milk in a large mixing bowl. Add yeast mixture, then stir in rye flour and half of whole-wheat flour, 1 cup at a time. Stir till smooth. Add bran, wheat germ, gluten flour, and rye berries; mix well.

Place dough on floured board, knead in remaining whole-wheat flour. Knead till smooth and elastic, then form into a ball. Place in an oiled bowl, cover with a damp towel, and let rise till doubled in bulk, an hour or more.

Punch dough down and form into 2 round loaves. Place loaves far apart on a greased large baking sheet. Let rise till almost doubled. Preheat oven to 375 degrees. Brush loaves water and bake for 50 minutes.

Remove to racks to cool completely before serving.

Makes 2 round loaves.

Cuisine: "Spa Dining"

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