A Tradition in Family Baking

Rye Bread

Rye Bread
This recipe makes 1 loaf
Ingredients
Small Loaf
  • ¾ cup Water
  • 1 TBSP Butter
  • 1+1/2 cups Bread Flour
  • ⅔ cup Rye Flour
  • ¾ tsp Salt
  • 1 TBSP Brown Sugar, packed
  • 1 TBSP Molasses
  • 1 TBSP Unsweetened Cocoa Powder
  • 1 tsp Whole Caraway Seeds
  • 1+1/2 tsp Bread Machine Yeast

Medium Loaf
  • 1 cup Water
  • 2 TBSP Butter
  • 2+1/2 cups Bread Flour
  • 1 cup Rye Flour
  • 1 tsp Salt
  • 2 TBSP Brown Sugar, packed
  • 2 TBSP Molasses
  • 4 tsp Unsweetened Cocoa Powder
  • 1+1/2 tsp Whole Caraway Seeds
  • 2 tsp Bread Machine Yeast
Instructions
Bread Machine Method

  1. Have liquid ingredients at 80º F and all others at room temperature. Place into the pan in the order listed. Select a basic cycle and medium/normal crust. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove bread when cycle is finished; cool. See our Bread Machine section for more helpful tips and information.
 

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