Rye Bread

            Rye Bread

                    !/2 cup skim milk powder

                             1 Tbsp.molasses

                             1- 1/2 tsp.salt

                             1 pkg.granulated yeast (fast rising)                                                                    

                             2 cups water

                   2 cups each, rye and white flour 
                   2 cups rye flour

                             1- 1/2 Tbsp.melted butter

                   1 Tbsp. caraway seeds

            Follow Instant Method, for first six ingredients. Add 2 cups rye flour, melted butter, and caraway seeds and knead the dough until it is smooth. Put the dough in a lightly greased bowl, cover it with a dry towel, and let it rise in a warm place until it doubles in bulk, about 1 hour. Knead it again and form 2 rounded loaves. Put the loaves on a baking sheet sprinkled with cornmeal, cover, and let rise until they double in bulk, about an hour. Brush tops with egg white and bake the loaves in a hot oven (400F.) for about 40 minutes or until they test done.