Casserole Rye Bread

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° oven, about 40 to 50 minutes or until done.

Remove from casserole and cool on wire rack. Makes 1 loaf.