Title: Linda's Sourcream Rye Bread
Categories: Bread Breadmaker
Yield: 1 Servings

7/8	c	Water, + 1 TB for Dak/Zoji
1/2	c	Sour cream
2 1/4	c	Bread flour
1	c	Rye flour
2	tb	Sugar
1 1/2	ts	Salt
1	tb	Caraway seed
3	tb	Gluten (optional)
2	ts	Yeast

Place all ingredients in bread pan; select white bread setting and Start. Cool for one hour on rack before slicing.

I use 2% sour cream and the gluten. This makes a really high loaf, not too dense.

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