Old-world Rye Bread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Breadmaker, Breads | 1 | Loaf | |
INGREDIENTS
| JBTF62A MARTHA MARKUS | ||
| Place in bread machine: | ||
| 1 | c | plus 2 T warm water |
| 1 1/2 | T | Vegetable oil |
| 1/3 | c | Molasses, In a separate bowl |
| mix together: | ||
| 2 1/2 | c | Bread flour |
| 1 | t | Salt |
| 1 | c | Krusteaz Medium Rye Flour |
| 1 | T | Unsweetened cocoa |
| 1 | T | Caraway seeds, and |
| 3 | T | Gluten, optional Add >> |
| flour mixture to bread | ||
| machine. Add | ||
| 2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1457
Calories From Fat: 248
Total Fat: 28.4g
Cholesterol: 0mg
Sodium: 2341.7mg
Potassium: 518.2mg
Carbohydrates: 254.9g
Fiber: 12.6g
Sugar: 1.2g
Protein: 43.4g