whole wheat - Rye Bread
BREAD NAME | Rye Bread |
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SETTING | Whole Wheat |
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PADDLE | Collapsible |
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CRUST COLOR OPTIONS | Light, Medium, Dark |
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DELAY START | yes |
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INGREDIENTS |
| 2.5lbs | 2.0lbs | 1.5lbs | 1.0lbs |
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| 1.25kg | 1kg | 0.75kg | 0.5kg |
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Water, 70°F (21°C) |
| 1¾ cups + 1 tablespoon | 1½ cups | 1 cup + 2 tablespoons | ¾ cup |
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Unsalted butter, melted |
| 2¼ teaspoons | 2 teaspoons | 1½ teaspoons | 1 teaspoon |
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Brown sugar |
| 3 tablespoons | 2 tablespoons | 1½ tablespoons | 1 tablespoon |
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Salt |
| 2¼ teaspoons | 2 teaspoons | 1½ teaspoons | 1 teaspoon |
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Bread flour |
| 3 cups + 2 tablespoons | 2½ cups | 2 cups | 1¼ cups |
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Rye flour |
| 1¾ cups + 2 tablespoons | 1½ cups | 1 cup | ¾ cup |
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Vital wheat gluten (optional)* |
| 1¼ tablespoons | 1 tablespoon | ¾ tablespoon | ½ tablespoon |
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Caraway seeds |
| 1½ tablespoons | 1¼ tablespoons | 1 tablespoon | ¾ tablespoon |
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Yeast: Active Dry* |
| 3 teaspoons | 2½ teaspoons | 2 teaspoons | 1½ teaspoons |
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Optional Topping |
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Cracked wheat |
| 2 tablespoons | 1½ tablespoons | 1 tablespoon | 1 tablespoon |
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Egg wash: 1 egg + 1 tablespoon water, beaten |
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Ensure the collapsible paddle is securely attached and in the upright position before adding ingredients to the bread pan in the order listed. Secure the bread pan inside the baking chamber. Select the WHOLE WHEAT setting, desired crust color and loaf size. Press the START PAUSE button. If using the topping, brush the top of the dough with the egg wash at the end of the final rise (prior to bake) and sprinkle the cracked wheat over the loaf. When the cycle is complete, use oven mitts to remove the bread from the bread machine and transfer to a wire rack to cool. Bread slices best when allowed to cool.
*If using the WHOLE WHEAT RAPID Setting, substitute the quantities of these two ingredients with the quantities on page 73.
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BBM800XL_IB_B10_FA.indd 80 | 14/09/10 9:09 AM |
