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Using coarse ground rye flour, dried or dehydrated onion flakes and caraway seeds. A 2 pound loaf
Ingredients:
1/2 cup milk, warmed to about 105 F
2/3 cup warm water
2 Tbsp sugar
2 Tbsp oil
2 1/2 cups all-purpose flour
2 1/4 tsp instant or rapid rise yeast (1 pkg)
1 Tbsp vital wheat gluten
1 Tbsp caraway seeds
3 Tbsp dried onion flakes
1/2 cup coarse ground rye flour
Procedure:
Machine should be set on Whole Wheat Bread cycle. Place water, milk, sugar and oil into bread pan. Measure
out 2 1/2 cups all-purpose flour and set aside. In a medium bowl combine yeast, vital wheat gluten, caraway seeds, onion
flakes and coarse grain rye flour in that order, do not mix. Turn bread machine on and when sugar is dissolved, add
the all-purpose flour. When a stiff dough has formed and all flour is incorporated, add the remaining ingredients and
close lid. If the dough feels too wet to the touch (slimy), add more flour, one tablespoon at a time. Too dry,
add more water, one tablespoon at a time.
Serving Size:
2 pound loaf
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