>From Continental Mills/Krusteaz, Seattle WA
Old World Rye Bread
2 1/2 cups bread flour
1 cup + 2 Tbs warm water
1/3 cup molasses
1 1/2 Tbs vegetable oil
1 tsp salt
1 cup Medium Rye Flour
1 Tbs unsweetened cocoa (optional)
1 Tbs caraway seeds (optional)
2 tsp active dry yeast
Place all ingrediants in bread pan, adding yeast last. (Yeast
level may need adjusting for various bread machines.) Select
"Light Crust" setting and press "Start." After the baking cycle
ends, remove bread from pan, place on wire rack, and allow to cool
for 1 hour.
Notes:
I find this to be a great rye recipe! I like a strong flavored
rye and use both options to get the full effect. This recipe
rises better than some others, but that is probably because the
actual rye flour is only one cup.
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