| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Bread machi, Bread maili | 1 | Servings | |
INGREDIENTS
| 2 1/2 | c | Bread flour |
| 1 | c | Warm water |
| 2 | tb | Warm water |
| 1/3 | c | Molasses |
| 1 1/2 | tb | Vegetable oil |
| 1 | ts | Salt |
| 1 | c | Rye flour; medium |
| 1 | tb | Unsweetened cocoa; optional |
| 1 | tb | Caraway seed; optional |
| 2 | ts | Active dry yeast |
INSTRUCTIONS
Place all ingrediants in bread pan, adding yeast last. (Yeast level may need adjusting for various bread machines.) Select "Light Crust" setting and press "Start." After the baking cycle ends, remove bread from pan, place on wire rack, and allow to cool for 1 hour. >From: esandova@crazyeddie.win.net (Edward D. Sandoval) From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Continental Mills/Krusteaz, Seattle WA NOTES : I find this to be a great rye recipe! I like a strong flavored rye and use both options to get the full effect. This recipe rises better than some others, but that is probably because the actual rye flour is only one cup.
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