Casserole Rye Bread - cooking recipe

Ingredients

3 3/4 c. unsifted all-purpose flour
1 1/2 c. unsifted rye flour
1/3 c. dark brown sugar, firmly packed
2 1/2 tsp. salt
1 tsp. caraway seed
2 pkg. active dry yeast
1 c. water
1 c. milk
2 Tbsp. margarine

Preparation

Combine flours; in a large bowl, thoroughly mix 1 1/2 cups flour mixture, sugar, salt, caraway seed and undissolved yeast. Combine water, milk and margarine in a saucepan.
Heat slowly until liquids are warm (margarine need not be melted).
Gradually add to dry ingredients and beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add 1/2 cup flour mixture or enough to make a thick batter.
Beat at high speed for 2 minutes, scraping bowl occasionally.
Add remaining flour. Batter should be stiff.
Stir until well blended or use dough hooks.
Cover; let rise in warm place free from draft until more than doubled in bulk, about 45 minutes.
Stir batter down.
Beat vigorously 1/2 minute.
Turn into well-greased 1 1/2-quart casserole.
Bake in a preheated 400\u00b0 oven, about 40 to 50 minutes or until done.
Remove from casserole and cool on wire rack. Makes 1 loaf.