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Rye Bread

  • 1 1/2 cups water
  • 80 ml olive oil
  • 2-2 1/4 tsp salt
  • 1 tsp MSG (optional- I love it)
  • 1/4 cup sugar
  • 4 cups bread flour
  • 1/4 cup caraway seeds
  • 1/4-1/3 cup dried black bean flakes (dried Black Bean soup flakes)
  • Pepper to taste (optional, I like white pepper)
  • 1 rounded Tablespoon oregano, thyme, dill or rosemary.
  • 3 Tablespoons active-dry yeast
Combine ingredients as recommended for your machine. Bake in normal cycle. Works well in quick-bread cycles.

This is for a VERY large two pound plus loaf. My Hitachi HB-B301 two lb. machine handles it well. For other machines, reduce the amounts proportionally.

It makes a very tasty bread. For smaller two pound machines, reducing the amount of water by 1/16th (or slightly less) will keep the bread from rising as high and result in a loaf with more body. As above, the loaf will be light.

This is a very good, high-rising basic recipe, to which many things can be added for variety. For a crunchy loaf, add wheat or rye berries, quinoa, bulgar or any other crunchy substance (about 1/4 cup).

Garlic or other spices can be added or used instead of the above spices. Increasing the proportion of liquid (water and oil) by up to 1/16 cup will result in a very high rising, airy loaf.

From: Mark B. Anstendig
Submitted by Tess M Nov 18, 2009 15 min 30 min 45 min
Recipe Rascal