RYE BREAD FOR WELBILT
"Producing high, moist loaves with whole grains is a very difficult when you're making bread by hand. This is especially true when using rye flour which has little or no gluten. Fortunately, the bread machine has superior kneading action perfect for whole grains. Extra rising time plus some bread flour to boost the gluten yields a loaf that is moist, chewy and remarkably high in volume."
FOR A 1 1/2 LB LOAF:
2 teaspoons active dry yeast
1 cup medium rye flour
2 cups bread flour
1 teaspoon salt
2 tablespoons dark brown sugar, packed
1 tablespoon caraway seed (optional, but gives characteristic flavor)
1 1/2 tablespoons butter or margarine, softened
1 cup plus 3 tablespoons plus 1 teaspoon warm water (105-115 degrees F)
All ingredients must be at room temperature.
Add ingredients in the order listed.
Press SELECT for whole grain bread.
Press BAKING CONTROL for medium.
Press START.
Bread will be ready in 4 hours and 10 minutes.
Source: Easy Baking by Claudia Burns and Tom Lacalamita (Welbilt 150R) |