Yogurt rye bread (ovo)
8 Servings
Ingredients
| Quantity | 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 |
Directions
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