Yield: 1 servings
Measure | Ingredient |
---|---|
1⅛ cup | Water (for Welbilt/Dak machines add |
2 tablespoons | More water) |
1½ cup | Bread flour |
1 cup | Rye flour |
1 cup | Whole-wheat flour |
1½ teaspoon | Salt |
1½ tablespoon | Oil |
¾ cup | Water (for Welbilt machine add 1 tablespoon more water) |
⅔ cup | Bread flour |
⅔ cup | Rye flour |
⅔ cup | Whole-wheat flour |
1 teaspoon | Salt |
1 tablespoon | Oil |
⅓ cup | Molasses |
3 tablespoons | Cocoa |
1 tablespoon | Caraway seeds |
2 teaspoons | RED STAR active dry yeast for all machines except 1 1/2-pound Panasonic/ National machines (use 4 |
3 tablespoons | Molasses |
2 tablespoons | Cocoa |
2 teaspoons | Caraway seeds |
2 teaspoons | RED STAR active dry yeast for all machines |
½ \N | Teaspoons RED STAR active dry yeast) |
1½ POUNDLOAF
1 POUNDLOAF
This is a dark bread with that fabulous, distinctive rye flavor. Pair this soul-satisfying bread with thin slices of ham and cheese or a mug of homemade potato soup.
Place all ingredients in bread pan, select a light crust setting, and press "start".
After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.
From: "Bread Machine Magic Cookbook" by Linda Rehberg, Lois Conway Posted by: Debbie Carlson - Cooking Echo From: Debbie Carlson Date: 21 Mar 94