INGREDIENTS

INSTRUCTIONS

Grease an 8-inch round pan. Combine 1-1/2 cups white flour and all  the
rye flour.  Measure warm water into a large warm bowl. Sprinkle in
yeast; stir  until dissolved. Add caraway seed, salt, garlic powder,
honey,  margarine and 1-1/2 cups of the flour mixture. Beat until
smooth.  Stir in additional flour mixture and white flour to make a
soft  dough. Turn out onto lightly floured board. Knead just until
smooth,  about 2 minutes. Shape into a smooth round ball and place in
the  prepared pan. Flatten to fit pan.  Place a large baking pan on the
center rack of the cold oven. Pour in  boiling water to a depth of 1
inch. Place rack over pan and place  bread pan on rack. Cover. Close
oven. Let dough rise 30 minutes.  Uncover loaf. Remove pan of water.
Turn oven to 375 degrees and bake  for 35-40 minutes, or until bread is
done. Remove bread from pan and  cool on wire rack.  ARKANSAS GAZETTE
From a collection of my mother's (Judy Hosey) recipe box which
contained lots of her favorite recipes, clippings, etc.  Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1337
Calories From Fat: 147
Total Fat: 16.7g
Cholesterol: 0mg
Sodium: 8607.8mg
Potassium: 930.4mg
Carbohydrates: 251.9g
Fiber: 8.6g
Sugar: 35.3g
Protein: 41.7g