Sandwich rye bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Unbleached All-Purpose Flour |
| 1 | cup | Pumpernickel flour |
| 2 | tablespoons | Molasses |
| 2 | tablespoons | Dried minced onions |
| 1 | tablespoon | Whole caraway seeds |
| 2 | teaspoons | Salt |
| 2 | tablespoons | Oil or soft butter |
| 2¼ | teaspoon | Instant yeast |
| 1¼ | cup | Lukewarm water (up to 1-1/2) |
Directions
(For 1-½ to 2# Bread Machine) Place all of the ingredients into the pan of your bread machine according to the manufacturer's directions. Program the machine for basic bread, and press Start.
Check the dough after the first kneading cycle is finished and adjust its consistency by addiing a tablespoon or so of water if it seems dry and looks "gnarly." The dough should be firm, though slightly sticky.
Allow the machine to complete its cycle. Remove the bread when it's finished baking, and transfer it from the pan to a wire rack to cool.
Yield: One 1-½# loaf.
Source: Both recipes from the King Arthur Baking Catalog, Fall, 1997 Posted to Bakery-Shoppe Digest V1 #203 by "Peggy L. Makolondra" <pmakolon@...> on Aug 27, 1997