1 1/2 tb vegetable oil,
1/3 c molasses; in a separate bowl
– mix to
2 1/2 c bread flour,
1 ts salt,
1 c krusteaz medium rye flour,
1 tb unsweetened cocoa,
1 tb caraway seeds; and
3 tb gluten; optional, add
-flour mi
2 ts active dry yeast.
Select light crust setting, Press start. Cool on rack for 1 hour.
I have found that adding gluten really gives me a tall loaf and I
always mix my dries together first and knead cycle first, then set
the bread cycle so that you get a double kneading cycle. This works
well on my Hitachi but be the judge for your brand of breadmaker.
I am particularly fond of this bread as it reminds me of the true rye
breads I’ve had years before and I haven’t found a recipe like it
until I tried this. Marty Markus, in OR
I have just “found” an excellent old rye recipe on the bag of
KRUSTEAZ RYE FLOUR.It’s called
Yields
1 loaf