2 eggs
1 teaspoon baking powder
1 cup rye flour
1 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups milk
3 tablespoons lemon juice
Preheat oven to 350 degrees F (175 degrees C). Place yeast and oil in the pan of the bread machine in two separate batches. Add water to the same; allow to stand until creamy, about 10 minutes.
Beat egg whites until foamy. Add the sugar and baking powder; gradually stir in the flour and water.
Beat together the yeast mixture, rye flour, sugar, baking soda and baking powder. Stir the milk, lemon juice and salt into the dry ingredients. Cover the pan of the bread machine from the top, and allow it to sit there. In a medium bowl, mix the yeast mixture, milk, lemon juice and salt until well blended. Cover the pan, and allow it to sit in the warm oven for 10 minutes at 350 degrees F (175 degrees C). Lightly grease the grease based indentation on the bottom of the pan.
Place the bread in the pan of the bread machine and place the nozzle over the bottom of the machine, just barely touching the bottom of the pan. Hold the nozzle loosely with a wooden spoon, and dip the loaf into the milk/butter mixture. Place it in the bread bowl.
Place the loaf on the warm surface of the pan. Place the remaining ingredients in the pan, and add the lemon juice.
Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the loaf comes out clean.