Yogurt rye bread (ovo)

Yield: 8 Servings

Measure Ingredient
⅔ cup Water -- @85-105F
2 tablespoons Brown sugar
1 teaspoon Salt
⅔ cup Yogurt, skim milk
2 cups Whole wheat flour
¼ cup Wheat gluten
⅓ cup Rye flour, dark
2 teaspoons Yeast -- rapid-rise

Run on whole wheat cycle.

NOTES : This is a somewhat dense bread. It approximates sourdough rye.

Toastmaster Machine Manual, modified by me From: <RYERSONRA@...>.. Fatfree Digest [Volume 10 Issue 37], Sept. 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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