Rye bread 2
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Water |
| 1⅓ | tablespoon | Vegetable oil |
| 2 | tablespoons | Honey |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Allspice; ground |
| 1 | tablespoon | Caraway seed |
| 1¾ | cup | Water |
| 2 | tablespoons | Vegetable oil |
| 2½ | tablespoon | Honey |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Allspice; ground |
| 1½ | tablespoon | Caraway seed |
| 2 | cups | Bread flour |
| 2 | cups | Rye flour |
| 1 | tablespoon | Vital gluten |
| 2 | tablespoons | Dry milk powder |
| 2½ | teaspoon | Active dry yeast |
| 2½ | cup | Bread flour |
| 2½ | cup | Rye flour |
| 1½ | tablespoon | Vital gluten |
| 2 | tablespoons | Dry milk powder |
| 2½ | teaspoon | Active dry yeast |
Directions
1½ LB
2 LB
Recipe by: The Bread Machine Cookbook V - ISBN 1-55867-093-9 CYCLE: wheat, sweet, white; timer SETTING: medium NOTES : The allspice really adds a unique, flavorful to this recipe.This
recipe is for a very low rising, dense bread with tremendous flavor. If you judge successful bread based on how high it rises
in your pan, don't even try this. If you judge successful bread based on flavor and texture, you MUST try this. There is a lot of
flour in this recipe, so watch the kneading and scrape the sides
of the pan if necessary.
From: Dan Klepach