INGREDIENTS | |
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1 1/2 Pound Loaf | |
1 1/8 cups water | |
1 1/2 tablespoons canola oil | |
1 7/8 cups bread flour | |
1 1/8 cups medium rye flour | |
2 tablespoons brown sugar | |
1 tablespoon plus 1 teaspoon gluten | |
1 1/2 tablespoons caraway seeds | |
1 1/2 teaspoons salt | |
2 1/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast | |
2 Pound Loaf | |
1 1/2 cups water | |
2 tablespoons canola oil | |
2 1/2 cups bread flour | |
1 1/2 cups medium rye flour | |
3 tablespoons brown sugar | |
1 tablespoon plus 2 teaspoons gluten | |
2 tablespoons caraway seeds | |
2 teaspoons salt | |
1 tablespoon SAF yeast or 1 tablespoon plus 1/2 teaspoon bread machine yeast | |
DIRECTIONS |
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- Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe may be made using the Delay Timer.) The dough ball will be soft and springy. | |
- When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing. |
Vitamin A | 0% |
Vitamin C | 3% |
Calcium | 13% |
Iron | 101% |
Rye has a characteristically bitter-strong, earthy flavor. It contains only a small amount of a gluten that is more fragile than the gluten in wheat. This gives a loaf a moist, dense quality. A loaf with rye flour in it will ferment more quickly than a loaf that is all wheat and, if overkneaded, can get very sticky due to natural gums in the grain called pentosans. The presence of acid in a rye dough makes it more manageable, so you will see rye breads with ingredients like vinegar, beer, and sourdough.
Rye is an incredibly healthful grain. It has vitamin E and rutin, two premium antioxidants, is good for combating cholesterol deposits, and contains insoluble fiber. Since rye contains a type of the gluten proteins found in wheat, it is not suitable for gluten-free diets or for sufferers of celiac sprue disease. !