Thanks to Mikrail for the requested lost Auburn rye recipe I remembered as a kid in the '50s. For those of you who read it and asked, "Where is the rye in this rye bread recipe?" Let me say, THAT there ISN'T any! And that is why I could never figure out why it was so light and had a good crumb, plus was so tasty. Perhaps they went out of business for miss-representation, who knows. But, the great flavor of this rye-less rye comes from the molasses and carroway seed! Thanks whoever you are who sent it to me.