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Classic Rye Bread, 2 lb.
A light, but hearty rye that can be prepared with or without caraway seed, depending on your pleasure.
12 fl ounces (1½ cup) water, 80°F
1½ tablespoon butter or margarine
3 cups bread flour
1¼ cup medium rye flour
2½ tablespoons dry milk
1¾ tablespoons sugar
1½ teaspoon salt
2¼ teaspoons caraway seed
2¼ teaspoons active dry yeast
2 teaspoon bread machine yeast
- Add liquid ingredients and butter to bread pan.
- Add all dry ingredients, except yeast, to bread pan. Tap pan to settle dry ingredients and then level, pushing some of them into the corners. Lock pan into bread maker.
- Make an indentation in center of dry ingredients fill with yeast.
- Select desired setting. Program timer, if necessary. Turn bread maker on. When bread is done, turn breadmaker off and, using oven mitts, unlock and remove the bread pan. Shake bread out of pan and cool on rack before slicing.