Ingredients

1 C. beer, flat, room temperature
1/4 C. cider vinegar
1 1/4 C. bread flour
1 C. whole rye flour
1/2 C. whole wheat flour
1/4 C. gluten flour
1 tsp. dill weed, dried
1 1/2 tsp. sea salt
2 tsp. caraway seeds
2 Tbsp. oil
1 Tbsp. honey
4 tsp. active dry yeast

Cooking Instructions

Combine the beer and the vinegar in a small bowl and set aside for ten minutes. Add ingredients in the order specified by your bread maker. Let cool on rack for at least one hour after it has baked.
 
 
"Go then, eat your bread in happiness and drink your wine with a cheerful heart; for God has already approved your works." (Ecclesiastes 9:7)