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Old-World Rye Bread



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Old-World Rye Bread

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

Select light crust setting, Press start. Cool on rack for 1 hour.

I have found that adding gluten really gives me a tall loaf and I always
mix my dries together first and knead cycle first, then set the bread cycle
so that you get a double kneading cycle. This works well on my Hitachi but
be the judge for your brand of breadmaker.

I am particularly fond of this bread as it reminds me of the true rye
breads I've had years before and I haven't found a recipe like it until I
tried this. Marty Markus, in OR

I have just "found" an excellent old rye recipe on the bag of KRUSTEAZ RYE
FLOUR.It's called

Ingredients:

-JBTF62A MARTHA MARKUS
-Place in bread machine:
1 c -plus 2 T warm water,
1 1/2 tb Vegetable oil,
1/3 c Molasses; In a separate bowl
-mix together:
2 1/2 c Bread flour,
1 ts Salt,
1 c Krusteaz Medium Rye Flour,
1 tb Unsweetened cocoa,
1 tb Caraway seeds; and
3 tb Gluten; optional, Add >>
-flour mixture to bread
-machine. Add
2 ts Active dry yeast.

Serves:

1 Loaf
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