Grain Mills by Wondermill, The World's Best Grain Mills

Rye Bread

See more in Loaf Recipes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1                cup  water -- plus 2 tablespoons
2        tablespoons  molasses
1         tablespoon  butter
1           teaspoon  salt
2 1/2           cups  bread flour
1                cup  rye flour -- medium ground
2        tablespoons  brown sugar
1         tablespoon  unsweetened cocoa
3/4      teaspoon  caraway seed -- whole or powdered
2          teaspoons  instant yeast

Place all of the ingredients in your machines fully assembled pan (with
the exception of those ingredients listed under "add at beep"). Select the
basic or white cycle and press start.

About 10 minutes after your machine has started kneading the dough you
need to open the lid and check the consistency of the dough. The dough
should be starting to form a smooth round ball. When you touch the dough
with your finger it should be slightly tacky to the touch however no dough
should remain on your finger when you pull it away.

If you dough it too dry add 1 tbsp. of water at a time (allowing the
machine to knead for a minutes or so between additions) until the dough is
the proper consistency. If the dough is too wet add 1 tbsp. of flour at a
time (allowing the machine to knead for a minute or so between additions)
until the dough is the proper consistency. These types of adjustments are
not unusual and don't mean there is something wrong with the recipe.

If this recipe has "add at beep" ingredients you need to either turn on
the add ingredients beep function, choose your machines cycle that has an
add ingredients beep or if your machine has neither of these you need to
add these ingredients during the last 10 minutes of your machines final
kneading cycle.

After the machine has beeped to indicate the bread is done, open the
machines lid leave for 10 minutes. Then remove the pan with the bread from
the machine and gently remove the bread from the pan (invert and shake
until it slides out). Place bread on a cooling rack and allow it to cool
for 30 minutes at least before slicing.

To store the bread, store it unsliced in a heavy plastic bag. I use
1-gallon zip-lock bags. You should use the bread with in a day or so as
fresh homemade bread doesn't contain any chemical preservatives and will
stale fast.

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Per Serving (excluding unknown items): 160 Calories; 2g Fat (9.3% calories
from fat); 5g Protein; 32g Carbohydrate; 1g Dietary Fiber; 3mg
Cholesterol; 191mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fat; 1/2 Other Carbohydrates.

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  • I’m looking for some good Rye and Pump recipes (this looks more like a pump to me) and wonder if this is a 1 1/2 lbs loaf or 2 lbs? Also, does it rise well?

    The problem I’m having is all the recipes I’ve tried so far don’t really rise very well (maybe 2/3rds of what my white bread recipe’s do).

    Is this typical or can I get these loaves to rise and be lighter like my white recipes?

    Thanks

    Erik
  • Sounds like your yeast is not fresh. Older yeast will not let bread rise all the way. I always buy fresh packs of yeast every time I make bread. Hope this helps

    Rick
  • I tried this recipe and it’s great. Followed exactly as stated in the recipe and didn’t deviate. Just make sure you use really good rye flour and not a cheap brand

    rye bread machine

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