MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Rye Yeast Bread
  Categories: Diabetic, Allergy, Breads/bm
       Yield: 1 servings
  
     1/3 c  Water                               3 tb Oil
       1 c  White grape juice;                  4 c  Rye flour
       1 pk Quick-rise yeast; (1 tb)                 -plus up tp 1/2 cup
       1 ts Salt                           
  
   Warm the water and grape juice to about 115 F and stir in the yeast.
   Let the mixture stand for about 10 minutes or until it is foamy. Stir
   in the salt, oil, and 2 cups of the flour, and beat it with a spoon
   or mixer until it is smooth.
   
   Add enough of the rest of the flour to make a soft dough.  Knead the
   dough on a floured board for 10 minutes.  Place the dough in an oiled
   bowl, turn it over so the top of the ball is also oiled, and cover it
   with a towel. Let it rise in a warm (85 to 90 F) place for about 45
   minutes, or until it is doubled in volume.
   
   Shape the dough into a loaf, place it in an oiled 8 x 4 inch loaf
   pan, and let it rise in a warm place again for about 30 minutes, or
   until it doubles in volume.  Bake at 425 F for 10 minutes, then lower
   the oven temperature to 350 F for an additional 35 to 45 minutes of
   baking. Remove it from the oven when the loaf is brown and has pulled
   away from the sides of the pan slightly.  Makes one loaf.
   
   Source:  Allergy Cooking With Ease by Nicolette M. Dumke, 1992 ISBN:
   0-914984-42-X Many recipes in this book require specialty products
   from a health food store or mail order that are used for a rotational
   allergy diet.
  
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