1 pkg. dry yeast
1 1/4 c. lukewarm water
2 tbsp. honey
2 tbsp. butter
2 tsp. salt
1 tbsp. caraway seeds
1 c. rye flour
2 1/2 c. sifted flour

Sprinkle yeast on lukewarm water. Stir to dissolve. Combine yeast, honey, butter, salt, caraway seeds, rye flour and 1 cup white flour. Beat with mixer at medium speed until smooth, about 2 minutes, scraping bowl occasionally.

Gradually stir in remaining flour. Cover and let rise in a warm place until doubled, about 30 minutes.

Stir down by beating with a spoon 25 strokes. Spread in 9x5x3 inch loaf pan or make into French loaves. Let rise until doubled, about 40 minutes. Bake in 375 degree oven 35 minutes or until loaf sounds hollow when tapped. Remove from pan, cool on rack. 1 loaf.

This has so little sugar that Veva said a diabetic should be able to eat it; she did.