Ron-again’s Rye Bread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Breads | 16 | Servings | |
INGREDIENTS
| 1/2 | T | Yeast |
| 1 | c | Rye flour |
| 2 3/4 | c | Bread flour |
| 1/3 | c | Sugar, brown |
| 2 | t | Caraway seed |
| 1/2 | T | Salt |
| 2 | T | Butter |
| 1 1/2 | c | Water, warm |
INSTRUCTIONS
Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push Start. This is the best rye bread recipe I've ever made in the DAK R2D2. It was given to me by Ron Lanning, and I think he may also have posted it on the board. His recipe was for the small machine, and this my adaptation for the larger ones. It makes a very light, fluffy rye with a nice, domed top. I find that my rye bread does better if I leave the dough a little on the wet side. It will rise like crazy, so just before the bake cycle starts, I press it down just a bit to keep it from collapsing during the bake cycle. Source: SANYO BM HOME BAKERY BOOK MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 117
Calories From Fat: 16
Total Fat: 1.9g
Cholesterol: 3.8mg
Sodium: 220.9mg
Potassium: 37.5mg
Carbohydrates: 21.9g
Fiber: <1g
Sugar: 4.5g
Protein: 3g