Instructions: This is a recipe I developed while trying to mimic a bread I ate at an excellent French restaurant in my area (central NJ). For want of a better name I call it KSB (kitchen sink bread, since everything but goes in it). It has a rye flavor sweetened by the raisons and a soft crumb contrasted by the crunchy seeds. It can be made in a bread machine or by hand. I love this bread which tastes so good, you dont have to put anything on it.

The water will work if the measurements are exact,e.g. 1 c flour = 4 oz, other wise you usually have to add more water.

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