1 3/4 c. Warm Water, 105°-115°
2 tsp. Grated Orange Peel
1/4 c. Dry Powdered Milk
2 Tbsp. Oil
1/2 c. Brown Sugar
1 Egg
1 1/2 tsp. Salt
1 Tbsp. Caraway Seeds
2 pkgs. Yeast
2 c. Rye Flour
2-3 c. Bread Flour

In a large bowl pour warm water over orange peel and dry milk.
Add oil, brown sugar, egg, salt and caraway seeds.
Sprinkle yeast over top and let stand 5 minutes.
Stir to dissolve.
Beat in rye flour and enough bread flour to make a dough that is easy to handle.
Turn out onto a floured surface.
Knead 10 minutes until smooth and elastic.
Place in a large oiled bowl and turn dough to cover completely with oil.
Cover with a damp towel.
Let rise until doubled, about an hour.
Punch dough down.
Let rise again.
Divide dough and shape into rounds.
Place on parchment lined cookie sheets.
Let rise until doubled.
Using a sharp knife make 3 slashes on top of loaves.
Bake 20-25 minutes at 350°F.