Wanda, you'll be happy to know it doesn't TASTE like a Rye Bread, more like a multigrain (which it IS, I suppose).

Do let me know how it turns out, I'd love to hear your Dad's feedback, too.

PS: I like it best oven-baked but I let the bread machine do all the hard work with the kneading. I haven't tried it yet with the dough hook on the stand mixer I got last Christmas but that's supposed to be a good lazy way to knead the dough.