Old-world rye bread
1 Loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JBTF62A MARTHA MARKUS Place in bread machine: plus 2 T warm water, | ||
| 1½ | tablespoon | Vegetable oil, |
| ⅓ | cup | Molasses; In a separate bowl mix together: |
| 2½ | cup | Bread flour, |
| 1 | teaspoon | Salt, |
| 1 | cup | Krusteaz Medium Rye Flour, |
| 1 | tablespoon | Unsweetened cocoa, |
| 1 | tablespoon | Caraway seeds; and |
| 3 | tablespoons | Gluten; optional, Add >> flour mixture to bread machine. Add |
| 2 | teaspoons | Active dry yeast. |
Directions
Select light crust setting, Press start. Cool on rack for 1 hour.
I have found that adding gluten really gives me a tall loaf and I always mix my dries together first and knead cycle first, then set the bread cycle so that you get a double kneading cycle. This works well on my Hitachi but be the judge for your brand of breadmaker.
I am particularly fond of this bread as it reminds me of the true rye breads I've had years before and I haven't found a recipe like it until I tried this. Marty Markus, in OR I have just "found" an excellent old rye recipe on the bag of KRUSTEAZ RYE FLOUR.It's called
Posted on PRODIGY*,August 1994; formatted by Elaine Radis; PRODIGY ID: BGMB90B; GEnie ID: E.RADIS
Posted to MM-Recipes Digest V4 #256 by Jack Elvis <jackelvis@...> on Sep 25, 1997