Ingredients:

Water or Buttermilk 1 1/2 cup 360 ml.

Bread Flour 2 1/2 cups 390 gr.

Rye flour 1 cup 165 gr.

Salt 1 Ts 7 gr.

Margarine 2 Ts 30 gr.

Corn syrup

or molasses 2 Ts 40 gr.

Brown sugar 1 Ts 15 gr.

Caraway seeds 1 Ts 10 gr.

Fennel seeds 1/4 Ts 3 gr.

Dry yeast 2 Ts 10 gr.

Procedure: Place all the ingredients in the mixer and with the dough hook make the dough according to the instructions on your machine. Put the dough in a prepared bread or cake tin and bake at 240°C (475°F) for 10 minutes, than turn the heat down to about 180°C (350°F) and bake for 40-50 minutes. Test for readiness with a wooden shashlik stick. If after inserted it comes back out clean, the bread is done. Turn off the heat and let the bread cool in the tin.

Variations: For a slightly different taste, add cocoa powder or instant coffee powder (about 3 Ts). For a more tart taste, add 1 Ts of good cider vinegar. This bread will be especially good with cheese.If you have a bread-baking machine, use it according to the manufacturer's instructions. Use whole-wheat, regular crust setting. Remove after baking and let cool on a cake rack.

Shopping: No disrespect to local millers but for best results, buy imported flour. But Flour Kombinat No. 4 is the best local flour. Imported flour 'NORDIC', a yellow 2-kg packet is highly recommended by most pastry chefs.

Note: Dry yeast: 7gr dry yeast equals 25 gr. fresh yeast. Average household size packets have 7 gr. (Dr. Oetker, etc,)