The Cook and Kitchen Staff are continuing to offer you some of our best recipes from "Our Daily Bread" collection during the first part of this month. Today's recipe is our favorite light rye bread loaf, as prepared under the supervision of the German ladies on staff.

Don't worry if you don't happen to have a couple of German ladies assisting you in your preparation. That ingredient may be considered optional. However, if authenticity is a perquisite to your bread making, find a couple and put them to work sifting the flour, right now. The more you sift, the lighter the loaf.

In a small mixing bowl, combine warm water, sugar, and yeast and let proof for 10 minutes. In a large mixing bowl, combine buttermilk, melted butter or margarine, brown sugar, salt, and yeast mixture. Add sifted rye flour and combine thoroughly. Add sifted white flour until dough is stiff enough to be turned onto floured board.

Knead for 10 minutes, then place bread dough in a greased bowl and turn to coat both sides. Cover and let rise until doubled. (Usually takes about an hour.)

Punch the dough down, and form into 2 round or oblong loaves on a cookie sheet. Let rise until doubled again.

Bake in a pre-heated 400-F degree oven for 25 minutes.

Kitchen Staff Tips: Is it done yet? Are you sure? There are two methods for testing the doneness of yeast breads. One method is to check the color of the bread. It should be evenly browned. Consider this a simple, visual check. The second method is an audible test. Knock on the bottom of the loaf with your knuckles. The loaf should sound hollow when done. If it does not, return the bread to the pan and continue baking.