* Exported from MasterCook *
Bread Machine Malted Rye Bread
Recipe By :Reggie Dwork
Serving Size : 14 Preparation Time :0:00
Categories : Bread Bread Machine
Bread-Bakers Mailing List Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Large Loaf : -- (Small loaf:)
1 1/2 Tbsp Active Dry Yeast -- (1 tsp)
2 1/2 cups Bread Flour -- (1 2/3 C)
1 C Rye Flour -- (2/3 C)
1 1/2 Tsp Salt -- (1 tsp)
3/4 Tsp Cardamom -- (1/2 tsp)
1/4 cup oil -- 3T
1 tablespoon barley malt syrup
1/3 C Honey -- (1/4 C)
2 Egg Beaters¨ 99% egg substitute -- *Note #1
1 1/4 cups Skim milk -- *Note #2 (3/4 C + 2 T)
2 Tbsp Caraway Seed -- *NOTE #3
*NOTE #1: Original recipe called for 3 eggs (large) and 2 eggs (small).
*NOTE #2: Original recipe called for regular milk - I use nonfat
milk dry powder and the appropriate amt of water.
*NOTE #3: I add up to 2T caraway seeds to the large loaf.
This is excellent!
Scald the milk. Let cool to room temperature (I don't do this)
Add the milk and all remaining ingredients in the order suggested by
your bread machine manual and process on the basic bread cycle.
When cool, carefully remove from the bread machine and cool on a rack.
Copyright:
"Best Bread Machine Cookbook Ever, Madge Rosenberg"
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Per Serving (excluding unknown items): 188 Calories; 5g Fat (22.0%
calories from fat); 5g Protein; 32g Carbohydrate; 1g Dietary Fiber;
trace Cholesterol; 242mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
NOTES : 2016 - 0407