| Amount | Ingredient | Ingredient Type |
| 1 tablespoon | (1 package) active dry yeast | |
| 1 1/2 cups | all purpose flour | |
| 1 tablespoon | caraway seed | |
| 1 tablespoon | dill | |
| 1/4 cup | fresh cilantro | |
| 2 tablespoons | honey (optional) | |
| 1 cup | ice cubes | |
| 1 | large ripe pear, halved | |
| 1/2 medium | onion, peeled | |
| 6 | ripe Roma tomatoes, quartered (24 quarters) | |
| 1 cup | rye flour (can be ground in dry blade container) | |
| 1 teaspoon | salt | |
| 1 tablespoon | sugar | |
| 1/4 cup | warm water (110°F; 44°C) | |
| 1 cup | Swiss cheese, chopped (use Variable #5 to 6) | Dairy (3 cups, 1.5oz cheese = 1 cup milk) |
| 3/4 cup | warm buttermilk (110°F; 44°C) | Dairy (3 cups, 1.5oz cheese = 1 cup milk) |
| 1 tablespoon | key lime juice | Fruits (2 cups - fresh or frozen, not juice) |
| 2 | medium kiwi, peeled, halved | Fruits (2 cups - fresh or frozen, not juice) |
| 1/4 cup | water | Fruits (2 cups - fresh or frozen, not juice) |
| 1 teaspoon | fresh lemon juice | Vegetables (3 cups) |
| 1 | jalapeno chile pepper, seeds and membranes removed | Vegetables (3 cups) |
| 1 teaspoon | salt (optional) | Vegetables (3 cups) |
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