Malted rye bread abm

Yield: 24 Servings

Measure Ingredient
1¼ cup Milk
½ tablespoon Yeast
2½ cup Bread flour
1 cup Rye flour
½ tablespoon Salt
¾ teaspoon Cardamom, ground
¼ cup Oil
1 tablespoon Barley malt syrup
⅓ cup Honey
3 \N Eggs


Scald milk and let cool to room temperature.

Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push Start.

In hot & humid weather, use ⅛ c less water.

Since the flavor of this loaf is not too assertive, but the texture is substantial, it is a good sandwich bread for spicy meats, such as salami or pate, and ripe cheese. For early in the day eating, toast and spread with orange marmalade or apple butter.

Tested in DAK R2D2. Sylvia's comments: MM typos by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes

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