| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Breadmaker, Breads | 1 | Loaf | |
INGREDIENTS
| -JBTF62A MARTHA MARKUS Place in bread machine: 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. |
INSTRUCTIONS
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 Posted on PRODIGY*,August 1994; formatted by Elaine Radis; PRODIGY ID: BGMB90B; GEnie ID: E.RADIS Posted to MM-Recipes Digest V4 #256 by Jack Elvis <jackelvis@moonlink.net> on Sep 25, 1997
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