Blue ribbon rye bread

Yield: 1 Loaf

Measure Ingredient
⅓ cup Spring water (75-80 F.)
2 tablespoons Fresh orange juice
1½ cup White bread flour
½ cup Rye flour
1½ tablespoon Dry nonfat milk
2 teaspoons Butter, at room temperature
1 teaspoon Rapid-rise yeast
2 teaspoons Active dry yeast
½ teaspoon Dried orange peel
1 teaspoon Fennel seeds
1 cup Spring water (75-80 F)
¼ cup Fresh orange juice
2¼ cup White bread flour
¾ cup Rye flour
2 tablespoons Dry nonfat milk
1 tablespoon Sugar
2 tablespoons Butter, at room temperature
2 teaspoons Rapid-rise yeast
1 tablespoon Active dry yeast
¾ teaspoon Dried orange peel
1½ teaspoon Fennel seeds



Yield: 1 lb. = 8 slices

1 ½ lb. = 12 slices Source:Heartland Cooking Breads/Giedt *Note: Recipe works best on regular bake cycle 1. Put all ingredients except dried orange peel and fenne seeds in the bread pan and assemble the bread machine according to manufacturer's instructions.

2. Select regular, rapid or delayed bake cycle and light crust setting.

3. After the first beep or towards the end of the first nead, add the dried orange peel and fennel seeds, following your bread machine's instructions for raisin bread. Bake and cool as directed.

1 slice:129 cal,4g protein,3g total fat (1.5g saturated),22g carbo, 29mg sodium,6mg chol,2g dietary fiber From the recipe files of suzy@...

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