Rye Bread

By DrChef

Nutritional Information:
Per serving:
Serving size: 1 slice; 1/12 of 1 1/2-lb. recipe
Serving weight: 2.4 ounces (68 g)
Calories 160; Ttotal fat 5g; Saturated fat 0.5g; Cholesterol 5mg; Sodium 210mg; Carbohydrates 33g; Dietary fiber 2 g (0.8 g / oz); Sugars 6 g; Protein 5g

Ingredients

• For 1 pound loaf
• 3/4 C water
• 1 T light molasses
• 1 T butter or margarine
• 3/4 t salt
• 1 2/3 C bread flour
• 2/3 C medium rye flour
• 1 T packed brown sugar
• 2 t unsweetened cocoa powder
• 1/2 t whole Caraway Seed
• 1 1/2 t Bread Machine Yeast
• For 1 1/2 pound loaf
• 1 C plus 2 T water
• 2 T light molasses
• 1 T butter or margarine
• 1 t salt
• 2 1/2 C bread flour
• 1 C rye flour
• 2 T packed brown sugar
• 1 T unsweetened cocoa powder
• 3/4 t whole caraway seed
• 2 t yeast

Preparation

Step 1

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.