HONEY NUT RYE                          Servings:

1 1/2 c.      milk                     1/4 c.   dry roasted sunflower seeds
1/3 c.        corn oil                 2   T.    sesame seeds
2   T.        honey                    2   T.    wheat germ
2   T.        molasses                 1   T.    caraway seed
2   tsp.      salt                     1/2 tsp.  garlic powder
1/2 c.        warm water               1/2 tsp.  onion powder
2   pkgs.     active dry yeast         2   c.    unsifted rye flour
1/4 c.        chopped almonds          4 1/2 c.  unsifted white flour

    Scald milk, stir in corn oil, honey, molasses and salt.  Cool to
lukewarm.  Measure warm water into a large bowl, sprinkle in dry yeast.
Stir until dissolved.  Add milk mixture, almonds, sunflower seeds, sesame
seeds, wheat germ, caraway seeds, garlic and onion powders, rye flour, and
1 cup white flour.  Beat until smooth.  Add enough additional flour to make
a stiff dough.  Knead until smooth.  Place in greased bowl, turning to
grease top.  Cover, let rise until doubled.  Punch down, divide in half,
shape into loaves.  Place in 2 greased 8 1/2 X 4 1/2 inch loaf pans, cover,
and let rise until doubled.  Bake at 375F for 35 minutes.  Cool on racks.

Source: Mary Lynne Finn