Jewish rye cornmeal bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| medium | LOAF | |
| 1⅛ | cup | Water -- 1 1/2 cup |
| 1½ | tablespoon | Oil -- 2 tbsp. |
| 2⅓ | tablespoon | Honey -- 3 tbsp. |
| ⅓ | teaspoon | Salt -- 1/2 tsp. |
| 1½ | teaspoon | Caraway seeds -- 2 tsp. |
| ⅓ | cup | Cornmeal -- 1/2 cup |
| ⅔ | cup | Rye flour -- 1 cup |
| 2 | cups | Bread flour -- 2 1/2 cups |
| 1½ | To 3 T. | |
| 2 | teaspoons | Active dry yeast -- 2 1/2 |
| large | LOAF | |
| Vital gluten -- 2-4 Tbsp. | ||
Directions
ts
Load machine in order recommended by manufacturer. Procees on Whole Grain, White or Sweet Cycle on lightest crust setting.
Recipe By : The Bread Machine Cookbook by D. R. German/Bobb1744 File