Ingredients

1/3 C. water
1 C. white grape juice
1 package quick rise yeast (1 Tbsp.)
1 tsp. salt
3 Tbsp. oil
4 C. rye flour plus up to 1/2 C.

Cooking Instructions

Warm water and grape juice to about 115 degrees F. Stir in the yeast. Let mixture stand for about 10 minutes, or until it is foamy. Stir in salt, oil, and 2 C. of flour. Beat with a spoon or mixer until it is smooth. Add enough remainder of flour to make a soft dough. Knead dough on a floured board for 10 minutes. Place dough in an oiled bowl. Turn it over so the top of the ball is oiled, and cover it with a towel. Let it rise in a warm place, 85 to 90 degrees F., for about 45 minutes, or until doubled in volume. Shape dough into a loaf. Place in an oiled 8 by 4 inch loaf pan. Let rise in a warm place again for about 30 minutes, or until it doubles in volume. Bake at 425 degrees F. for 10 minutes. Lower oven temperature to 350 degrees F. for an additional 35 to 45 minutes of baking. Remove from oven when loaf is brown and has pulled away from sides of the pan slightly.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: