Serves: 5
Total Calories: 307

1 1/2 cups beer or potato water
2 tablespoons margarine
1 teaspoon salt
1 tablespoon yeast dry
1/2 cup water warm
1 tablespoon sugar
2 cups rye flour dark
1 1/2 cups flour white

Heat 1 1/2 c liquid to lukewarm, stir in the margarine & salt & set aside to cool.

Dissolve yeast in warm water with the sugar. Let stand till yeast bubbles. Stir into the cooled liquid. Add rye flour & beat till smooth. Add white flour a little at a time, stirring after each addition. Add enough flour to make a stiff dough. You may need more flour than called for above. Form the dough into a ball, cover with a damp cloth & let rise for 15 minutes. Oil a large bowl.

Knead dough for 5 minutes until smooth. Place dough in oiled bowl, covre & let rise till doubled in volume.

Punch down, gently knead for 1 minute & divide into two parts & place each part into an oiled loaf pan. Cover & let rise till almost doubled. Bake for 30 minutes at 375F.

Nutritional Facts:

Serves: 5
Total Calories: 307
Calories from Fat: 24

More Recipes from the Cook'n Vegetarian Cookbook:
Arroz Con Huevos
Baked Flatbread with Garlic (Lahsooni Naan)
Berry Pecan Cornbread
Braided Sweet Potato Bread
Cinnamon Swirl Bread
Corn Muffins
Dilly Bread
Finnish Rye Bread
French Bread
Millet Oatmeal Bread
No-Wait Wheat-Oat Bread
Oat Bran Russian Black Bread
Raisin Bread
Sweet Potato Biscuits
Vegetarian Focaccia
Wheat Soy Sesame Bread
Whole Wheat Flatbread (Chapati)
Whole Wheat Tortillas