Rye Bread Of The Week
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Bread machi, Bread maili | 1 | Servings | |
INGREDIENTS
| 1 1/4 | c | Water |
| 1 | T | Butter |
| 1 | T | Applesauce |
| 2 | T | Honey |
| 1 | t | Salt |
| 2 | c | Whole wheat flour |
| 1 1/2 | c | Rye flour |
| 2 1/2 | T | Whole wheat gluten |
| 2 | t | Yeast |
| 2 | t | Whole caraway seed |
| optional |
INSTRUCTIONS
(ingredients in order of adding them to our machine) If you use whole wheat bread flour, use less gluten. Don't cut the salt much! For a higher loaf use 1 cup rye flour and 2.5 cups whole wheat flour. ÒHere's this week's recipe. It's getting close! It makes a firm, slightly sweet loaf with a small even crumb and a good rise.Ã. >From: Elizabeth Schwartz <betsys@cs.umb.edu> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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Nutrition (calculated from recipe ingredients)
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Calories: 1186
Calories From Fat: 132
Total Fat: 15.2g
Cholesterol: 30.5mg
Sodium: 2347.7mg
Potassium: 440.6mg
Carbohydrates: 232.5g
Fiber: 10.7g
Sugar: 36.6g
Protein: 30.2g