Instructions: 1. In a glass measuring cup, stir together the warm water and sugar. Stir in the yeast and let it proof.

2. In a large bowl, combine the rye flour, one cup of the all-purpose flour and salt and pepper. Stir in the yeast mixture into the flour mixture. Stir in the 3/4 cup water, the honey, and rosemary. Stir in 1 cup more of the all-purpose flour to make a dough that is firm enough to handle.

3. Turn the dough onto a well-floured surface and knead in the remaining all-purpose flour to make a dough that is manageable and no longer sticky.

4. Place the dough in a large, greased bowl and cover with greased plastic wrap. Set in a warm, draft-free spot until doubled in bulk.

5. Punch dough down and form into a round loaf. Cover with greased plastic wrap and let rise until doubled in bulk. Using a sharp knife, cut 3 slashes into the top of the loaf.

6. Preheat the oven to 350 F. Bake for 40 minutes or until loaf is lightly browned on top and bottom and sounds hollow when tapped. Cool on wire rack.

Variation: Omit the pepper for a milder flavor.

Makes: 1 loaf; serves 16 to 20.

Notes: If you dont have fresh rosemary, dried will do - use 1 tablespoon crumbled.

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