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Recipe Name: Caraway Seed Rye Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 1

1 1/4 Cup(s) Water
1 1/2 Tablespoon(s) Butter, or veg. shortening
2 1/2 Cup(s) Bread flour
3/4 Cup(s) Rye flour
3 Tablespoon(s) Sugar
1 Teaspoon(s) Salt
1 Tablespoon(s) Dry milk
1 Tablespoon(s) Caraway seed
2 Tablespoon(s) Wheat gluten
2 1/2 Teaspoon(s) Dry yeast
One of the problems with bread machines is that the density of whole
grain or rye breads can approach that of neutron star material. So
after experimenting with a number of variable I have a never-fail
lighter, aromatic rye bread recipe that is great for slicing and
sandwich making. I use a Hitachi HB-B201+ bread machine. [Michael]
After the dough has kneaded for about 5 min I make sure that its
composition is a solid twirling ball. If the dough looks overly sticky
or is smearing around in the bread pan I add bread flour in 1
tablespoon amounts until the dough firms up. This will prevent the
collapse of the center of the loaf during the second rise. The bread
machine is set to the "bread" menu and the bread color setting is set
to medium. From: Bread-Bakers Archives: Recipe By : Michael

Nutrition (calculated from recipe ingredients)
Calories: 1445
Calories From Fat: 65
Total Fat: 7.7g
Cholesterol: 1.2mg
Sodium: 2355mg
Potassium: 554.1mg
Carbohydrates: 294.4g
Fiber: 13.5g
Sugar: 39.6g
Protein: 46.9g

Scale this recipe to Servings [?]