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
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 Nov 18, 2009
15 min
30 min
45 min