Old world rye

Yield: 1 servings

Measure Ingredient
1 cup Water
1 tablespoon Vegetable oil
1 tablespoon Honey
¾ teaspoon Salt
⅓ teaspoon Baking soda
2½ teaspoon Onion flakes; dried
1 tablespoon Caraway seed
1½ tablespoon Wheat germ
1¼ cup Water
1 tablespoon Vegetable oil
1 tablespoon Honey
1 teaspoon Salt
½ teaspoon Baking soda
1 tablespoon Onion flakes; dried
1 tablespoon Caraway seed
2 tablespoons Wheat germ
1½ tablespoon Soy flour
¾ cup Whole-wheat flour
⅓ cup Rye flour
1½ cup Bread flour
3 tablespoons Buttermilk powder
1½ tablespoon Vital gluten; optional
1½ teaspoon Active dry yeast
2½ teaspoon Lemon juice
2 tablespoons Soy flour
1 cup Whole-wheat flour
½ cup Rye flour
2 cups Bread flour
¼ cup Buttermilk powder
2 tablespoons Vital gluten; optional
2 teaspoons Active dry yeast
1 tablespoon Lemon juice

1½ LB

1 ¾ LB

Recipe by: The Bread Machine Cookbook V - ISBN 1-55867-093-9 Add lemon juice 10 mins after starting machine. CYCLE: wheat, white sweet; timer SETTING: light to medium

NOTES : Add the lemon juice 10 mins after starting the machine --- in all

machines. If fresh buttermilk is on hand, substitute it for the water (cup for cup) and omit the dried buttermilk powder.

From: Dan Klepach

Similar recipes