Basic Rye Bread Recipe # 29

This recipe has earned the goodfibes™ seal indicating it is a good source of fiber. A hint of cocoa powder accents the flavor contributed by the rye flour. If you like, substitute dill seed or fennel seed for the caraway seed.
1-POUND LOAF     INGREDIENTS                        1-1/2-POUND LOAF
3/4 cup water 1 cup plus 2 tablespoons
1 tablespoon light molasses 2 tablespoons
1 tablespoon butter or margarine 1 tablespoon
3/4 teaspoon salt 1 teaspoon
1 2/3 cups bread flour 2 1/2 cups
2/3 cup medium rye flour 1 cup
1 tablespoon packed brown sugar 2 tablespoons
2 teaspoons unsweetened cocoa powder 1 tablespoon
1/2 teaspoon Spice Islands® Whole Caraway Seed 3/4 teaspoon
1 1/2 teaspoons Fleischmann's® Bread Machine Yeast 2 teaspoons

Use the 1-pound recipe if your machine pan holds 10 cups or less of water. Add ingredients to bread machine pan in the order suggested by manufacturer.

Recommended cycle: Whole wheat/whole grain or basic/white bread cycle; light or medium/normal color setting. (If basic/white bread cycle is used, add 1 tablespoon gluten to either size recipe - see Adding Gluten tip below.) Timed-bake feature can be used.

Adding gluten: Some bread machines have a whole wheat or whole grain cycle, which comes in handy when making whole grain breads. If your machine lacks this cycle, try adding gluten to whole wheat, whole grain, and rye bread recipes to improve loaf height, texture, and structure. (If your supermarket does not carry gluten, check a health food store.) Use 1 tablespoon for both the 1-pound and 1 1/2-pound recipe.

Nutritional Information: Per serving:
Serving size: 1 slice; (about 1/9 of 1-pound loaf)
Serving weight: 2 ounces (56 grams)
Calories 130; Total fat 2 g; Saturated fat 1 g;
Cholesterol 0 mg; Sodium 260 mg; Carbohydrates 27 g;
Dietary fiber 2 g (1.0 g/oz); Sugars 4 g; Protein 4 g





Copyright © 2009 - ACH Food Companies, Inc. All rights reserved.