Title: 90-minute rye bread
 Categories: Bread
      Yield: 1 Servings
 
  1 3/4    -(up to)
  2 1/4 c  Unsifted white flour
  1 3/4 c  Unsifted rye flour
  1 1/8 c  Warm water (105-115 degrees)
      1 pk Active dry yeast
      1 ts Caraway seeds
      2 ts Salt
    1/2 ts Garlic powder
      2 tb Honey
      1 tb Margarine; softened
           Boiling water
 
   Grease an 8-inch round pan. Combine 1-1/2 cups white flour and all
  the rye flour.
  
   Measure warm water into a large warm bowl. Sprinkle in yeast; stir
  until dissolved. Add caraway seed, salt, garlic powder, honey,
  margarine and 1-1/2 cups of the flour mixture. Beat until smooth.
  
   Stir in additional flour mixture and white flour to make a soft
  dough. Turn out onto lightly floured board. Knead just until smooth,
  about 2 minutes. Shape into a smooth round ball and place in the
  prepared pan. Flatten to fit pan.
  
   Place a large baking pan on the center rack of the cold oven. Pour in
  boiling water to a depth of 1 inch. Place rack over pan and place
  bread pan on rack. Cover. Close oven. Let dough rise 30 minutes.
  
   Uncover loaf. Remove pan of water. Turn oven to 375 degrees and bake
  for 35-40 minutes, or until bread is done. Remove bread from pan and
  cool on wire rack.