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.
 
 
"But solid food is for the mature, who because of practice have their senses trained to discern good and evil." (Hebrews 5:14)