Fragrant Onion Rye Bread

Stir flours together. In large bowl, combine 1-1/2 cups flour mixture, brown sugar, yeast and salt.

Combine onion soup mix, water, milk, 2 tablespoons margarine and caraway seeds in a saucepan. Stir and heat until warm (120-130 degrees F).

Gradually add liquid to combined dry ingredients, beating at medium speed and scraping bowl now and then. Add 3/4 cup flour and beat at high speed for 2 minutes. Stir in enough additional flour to make a soft dough, about 2 to 3 cups.

Cover and let rise in warm place until doubled, 40-50 minutes.

Stir dough down, turn into well greased 2-quart casserole, and brush with melted butter or margarine. Let rise again until doubled, 20-30 minutes.

Bake in a preheated 350 degrees F oven for 50 to 60 minutes or until done. Remove from dish and brush crust with melted margarine. Cool completely on wire rack.

Good for sandwiches, especially corned beef.