Anonymous Fri Oct 07 16:48:15 2005

1/4 c ;Water, warm

1 pk Yeast, dry

1 T Sugar

1-1/2 c Flour, whole wheat

1/2 c Flour, rye

1/2 c Flour, unbleached

1 T Caraway seeds

1 T Butter or margarine

1 ts Salt

1/2 c Milk, fresh or evaporated

-room temp

;Water, cold

Butter; melted (opt)

Combine warm water, yeast and sugar. Stir to dissolve yeast and let stand until bubbly,

about 5 minutes. Fit processor with steel blade. Measure flours, caraway seeds, butter and

salt into work bowl. Process until mixed, about 10 seconds. Add yeast mixture to flour

mixture. Process until blended, about 10 seconds. Turn on processor and very slowly

drizzle in just enough milk through feed tube into flour mixture so dough forms a ball that

cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn off

processor and let dough stand 1 to 2 minutes. Turn on processor and gradually drizzle in

enough remaining milk to make dough soft but not sticky. Process until dough turns

around bowl about 15 times. Turn dough onto lightly greased surface. Shape into ball and

place in lightly greased bowl, turning to grease all sides. Cover with inverted bowl or plastic

wrap and let stand 15 minutes. Shape into a strand about 15 inches long and place

diagonally on a lar

ge cookie sheet. Cover loosely with plastic wrap and let stand ina warm place until

doubled, about 1 hour. Heat oven to 350F. Brush cold water over loaf. Bake until loaf

sounds hollow when tapped, 35 to 40 minutes. Remove from cookie sheet and place on

wire rack. Brush melted butter over loaf, if desired. Cool. This is a German bread that\'s

moist, dark, rather compact and full of flavor. It\'s shaped into a narrow loaf, similar to

French bread and is best sliced thin, It\'s very good for making cheese, ham, or roast beef

sandwiches.