Categories: Breads 
      Yield: 2 servings 
  
      3    To 3 1/2 cups all-purpose           2 ts Salt 
           -flour                          1 1/2 c  Rye flour 
      2 pk Active dry yeast                  1/2 c  Whole bran cereal 
  1 3/4 c  Water                             1/3 c  Yellow cornmeal 
    1/4 c  Dark molasses                       1 tb Caraway seed 
      2 tb Cooking oil                     
  
  In a large mixer bowl combine 2 cups of the all-purpose flour and the 
  yeast. In saucepan heat water, molasses, oil, and salt just till warm (115 
  to 120 degrees); stir constantly. Add to flour mixture. beat at low speed 
  of electric mixer 1/2 minute, scraping bowl. Beat 3 minutes at high speed. 
  Stir in rye flour, bran, cornmeal, caraway, and as much remaining 
  all-purpose flour as you can mix in with a spoon. Turn out onto lightly 
  floured surface. Knead in enough remaining all-purpose flour to make a 
  moderately stiff dough that is smooth and elastic (6 to 8 minutes total). 
  Shape into a ball.  Place in a greased bowl; turn once to grease surface. 
  Cover; let rise in a warm place till double (1 to 1 1/4 hours). 
   
  Punch down; turn out onto floured surface.  Divide in half.  Cover; let 
  rest 10 minutes. Shape into 2 loaves; place in 2 greased 8x4x2" loaf pans. 
  Cover; let rise till nearly double (30 to 45 minutes). Bake in a 375 degree 
  oven 35 to 40 minutes or till the bread is done. Cool on wire rack. Makes 2 
  loaves, or 36 servings. 
   
  From:  The Dieters Cookbook, courtesy Debbie Carlson - Cooking Echo