Rye bread (machine)

Yield: 1 loaf

Measure Ingredient
2 teaspoons Active dry yeast
1 cup Medium rye flour
2 cups Bread flour
1 teaspoon Salt
2 tablespoons Dark brown sugar, packed
1 tablespoon Caraway seed (optional, but
\N \N Gives characteristic flavor)
1½ tablespoon Butter/margarine
1 cup Plus 3 tablespoon plus 1
\N \N Teaspoon water

Add ingredients in the order listed. All ingredients must be at room temperature. Select whole grain and baking control set for medium.

Press start. Bread will be ready in 4 hours and 10 minutes. Producing high, moist loaves with whole grains is a very difficult when you're making bread by hand. This is especially true when using rye flour which has little or no gluten. Fortunately, the bread machine has superior kneading action perfect for whole grains. Extra rising time plus some bread flour to boost the gluten yields a loaf that is moist, chewy and remarkably high in volume.

From "Easy Baking" by Claudia Burns and Tom Lacalamita for Welbilt Submitted By ROBERTA THOMPSON On 02-02-95

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