Catskill rye
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Water |
| 1⅓ | tablespoon | Vegetable oil |
| 2½ | tablespoon | Honey |
| ⅔ | teaspoon | Salt |
| 1⅓ | tablespoon | Caraway seed |
| 1⅔ | cup | Water |
| 1½ | tablespoon | Vegetable oil |
| 3 | tablespoons | Honey |
| 1 | teaspoon | Salt |
| 1½ | tablespoon | Caraway seed |
| 1¼ | cup | Rye flour |
| 2¼ | cup | Bread flour |
| 2½ | tablespoon | Nonfat dry milk |
| 5 | tablespoons | Vital gluten |
| 2 | teaspoons | Active dry yeast |
| 1½ | cup | Rye flour |
| 3⅔ | cup | Bread flour |
| 3 | tablespoons | Nonfat dry milk |
| ⅓ | cup | Vital gluten |
| 2½ | teaspoon | Active dry yeast |
Directions
1½ LB
2 LB
Recipe by: The Bread Machine Cookbook V - ISBN 1-55867-093-9 CYCLE: wheat, white, sweet; no timer SETTING: light NOTES : This is a high rising, light and fluffy rye bread. One trick to
achieve a high rising rye is increasing the amount of flour. If necessary, scrape the sides of the pan with a rubber spatula, pushing the ingredients into the middle.