Rye bread of the week
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Water |
| 1 | tablespoon | Butter |
| 1 | tablespoon | Applesauce |
| 2 | tablespoons | Honey |
| 1 | teaspoon | Salt |
| 2 | cups | Whole wheat flour |
| 1½ | cup | Rye flour |
| 2½ | tablespoon | Whole wheat gluten |
| 2 | teaspoons | Yeast |
| 2 | teaspoons | Whole caraway seed ; optional |
Directions
(ingredients in order of adding them to our machine) If you use whole wheat bread flour, use less gluten. Don't cut the salt much! For a higher loaf use 1 cup rye flour and 2½ cups whole wheat flour.
ÒHere's this week's recipe. It's getting close! It makes a firm, slightly sweet loaf with a small even crumb and a good rise.Ó >From: Elizabeth Schwartz <betsys@...> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe