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CASSEROLE RYE BREAD 
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. butter

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 butter in a saucepan. Heat slowly until liquids are warm (butter 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°F oven, about 40 to 50 minutes or until done. Remove from casserole and cool on wire rack.

Makes 1 loaf.

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