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Old-World Rye Bread

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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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