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Cooking & Preserving Foods: Rye Bread

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Forum: Cooking & Preserving FoodsReplies: 3, Views: 72
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North Saanich

June 1, 2009
1:03 AM

Post #6624051

Does anyone have a great rye bread recipe for a bread machine?? Hubby loves heavy bread, and loves molasses in it!!



June 3, 2009
8:48 PM

Post #6637540

Does this one works?
North Saanich

June 4, 2009
3:00 AM

Post #6639271

Thanks. That one looks good. Will have to see if it works in a bread machine too!
Keaau, HI
(Zone 11)

June 22, 2009
6:05 AM

Post #6721578

I make this in a bread machine on the Dough cycle. I then take it out, adjust it as to moisture and bake it as a free form loaf. We like dense bread with a lot of flavor:

The night before soak 1 cup sunflower seeds and 1 cup pumpkin seeds in about 2 cups + water. If in the morning you don't have alot of water in the seeds, add more to make about 1.33 cups of water.


1,5 C. unbleached white bread flour
2C rye flour
1/4 C. Oatmeal
1/4 C flaxseed
3 Tabsp. honey and or molassas. Generally I use 2 of honey and one of molassas
3 Tablesp. gluten
2 teas. yeast
1.5 teas. salt.

Strain the seeds the next morning. You should have 1.33 C. water fromm the soaking seeds. If you don't have it, add some water to what you have.

Add the ingredients per your machine instructions. If you see the dough too wet add flour (your choice)
If dough too dry, add water.

Let it rise once in the machine. Adjust moisture and then let it rise again in a pan or on a TeaTowel. Only let rise until double. When double, put in the oven (if useing a free form loaf, put it on a preheated pizza stone. Bake for an hour. Interior temp should be 206 when done.

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