Title: Hearty Raisin Rye Bread
Categories: Breadmaker Fruit
Yield: 1 Loaf

1 LB. LOAF
3/4	c	Water, warm
1	tb	Vegetable oil
1 3/4	c	Bread flour
1/2	c	Light or medium rye flour
1	tb	Packed light brown sugar
1	tb	Powdered dry milk
1	ts	Salt
1/2	ts	Caraway seed
1 1/2	ts	Fleischman's bread machine yeast
2/3	c	Sun*Maid raisins
1 1/2 LB. LOAF
1	c	Water, warm
2	tb	Vegetable oil
2 1/4	c	Bread flour
3/4	c	Light or medium rye flour
2	tb	Packed light brown sugar
2	tb	Powdered dry milk
1 1/2	ts	Salt
3/4	ts	Caraway seed
2	ts	Fleischman's bread machine yeast
1	c	Sun*Maid Raisins

SOURCE: Sun-Maid Raisin (On the Rise) Breads, Bread Machine Recipes coobkooklet, copyright 1995 by Sun*Maid Growers of California. MM format by Ursula R. Taylor. Measure carefully, adding ingredients to bread machine pan in the ordr recommended by the manufacturer. Select Sweet or Basic/White cycle. Use Light or Medium crust color. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends. Remove baked bread from pan and cool on wire rack. PER SERVING: 195 calories, 5 g protein, 39 g carbohydrate, 2 g fat, 2 g dietary fiber, 300 mg sodium, 2 mg iron. Each one pound loaf makes 8 servings.

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