Rye
To use the Rye setting:
1.Ensure the kneading blade is in the bread pan.
2.Add the ingredients to the bread pan in the order listed. Add the specified ingredients to the Fruit and Nut dispenser (if applicable).
3.Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber and press down to ensure the pan is firmly clicked in place. Close the lid.
4.Turn the power on from the power point.
5.Press the MENU button to select menu 9 (Rye).
6.Press START. Bread will be baked in the time indicated on the screen.
7.On completion, use oven mitts to remove the bread pan from the baking chamber. Stand for 10 minutes before turning onto a wire rack to cool. When cool, ensure the blade is removed from the base of the bread before cutting.
Rustic Rye Bread
Water, | 300mls |
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Butter or margarine | 20g |
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Salt | 1 teaspoon |
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Molases | 2 tablespoons |
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Caraway seeds | 1 tablespoon |
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Skim milk powder | 1 tablespoon |
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Bread improver | 1 teaspoon |
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Wholemeal plain flour | 460g |
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Rye flour | 100g |
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Dry yeast | 1 ½ teaspoons |
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