Molasses rye bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ---Small Loaf--- | ||
| 1¼ | cup | Buttermilk |
| 1 | tablespoon | Butter; or canola oil |
| ¼ | cup | Unsulphured molasses |
| 1½ | cup | All-purpose flour; unbleached |
| 1 | cup | Rye flour |
| ½ | cup | Unprocessed wheat bran |
| ¾ | teaspoon | Salt |
| 1 | tablespoon | Vital wheat gluten |
| 1½ | teaspoon | Active dry yeast -Large Loaf--- |
| 1¾ | cup | Buttermilk |
| 4 | teaspoons | Butter; or canola oil |
| ½ | cup | Unsulphured molasses |
| 3 | cups | All-purpose flour; unbleached |
| 1½ | cup | Rye flour |
| ¾ | cup | Unprocessed wheat bran |
| 1½ | teaspoon | Salt |
| 4 | teaspoons | Vital wheat gluten |
| 2 | teaspoons | Active dry yeast |
Directions
Pour all wet ingredients into bread machine baking pan. Measure all other ingredients except yeast into baking pan. Sprinkle yeast over dry ingredients, being careful not to get yeast wet. Use regular bake cycle on your machine for this loaf.
Recipe by: More Recipes for Your Bread Machine Bakery by R. W. Langer Posted to Bakery-Shoppe Digest V1 #441 by "Christopher E. Eaves" <cea260@...> on Dec 6, 97