Rye Bread:

• 1½ cups water

• ½ cup packed brown sugar

• 2 teaspoons caraway seed

• ¼ cup oil

• 1 teaspoon grated orange peel

• 1 tablespoon molasses

• ½ cup butter milk

Boil all ingredients together for 3 minutes. Cool to lukewarm. Add 1 package of yeast and stir thoroughly. Gradually add the following:

• ½ cup pumpkin

• 1 teaspoon salt

• 2 tablespoons Bob’s Red Mill Gluten Flour

• 2 ½ cups Bob’s Unbleached White Flour

• 1 ½ -2 cups Bob’s Dark Rye Flour

Mix well and add another 1 ½ -2 cups Bob’s Red Mill Unbleached White Flour as needed to form a fairly hard dough. Dough should be elastic and easy to handle.

Cover and let rise in a warm place until doubled in size. Punch down and knead lightly and shape as desired.

Cover and let rise again about 1 hour.

Bake at 350 degrees F for 1 hour or until bread sounds hallow when tapped on. Butter top and sprinkle with salt.