Rye Bread - unsifted rye flour

Method

• Combine rye flour, yeast and 3 1/2 cups white flour in large bowl.
• Stir to mix.
• Combine salt, margarine, molasses, milk and water in saucepan and heat to very warm (approximately 130°).
• Add heated liquid to the flour-yeast mixture.
• Stir to moisten.
• Use as much of the cup of white flour to knead dough until smooth and elastic.
• Cover and let rest for 10 minutes.
• Knead and divide into 2 balls.
• Shape into long loaves.
• Place on a greased baking sheet and cover with dry towel.
• Let rise until doubled.
• Brush with egg white diluted with 1 tablespoon water.
• With a sharp knife lightly cut diagonally across top of each loaf 3 times.
• Sprinkle with sesame seed, if desired.
• Bake at 375° for 35 minutes.