Easy, No-Fail Rye Bread.
Use your bread machine's "dough" cycle to create this easy, delicious Rye bread that's good enough to gift to a Rye-loving friend.
INGREDIENTS
121Fat
2 gSat. Fat
1 gCarbs
23 gFiber
2 gSugar
3 gProtein
4 gSodium
196 mgCholesterol
4 g
Created using The Recipes Generator
- 1 1/8 cups (270 ml or grams) lukewarm water
- 2 T Cider Vinegar
- 2 T Butter (salted or unsalted is fine)
- 2 T Molasses (or dark corn syrup)
- 1 T (14 grams) packed Brown Sugar (light or dark is fine)
- 2 1/2 cups (325 grams) Unbleached Bread Flour
- 1 cup (120 grams) Rye Flour
- 1 teaspoon Caraway or Fennel seeds (optional)
- 1 teaspoon Espresso or Instant Coffee powder
- 3 T Dark Cocoa powder
- 1 T yeast
- 1 teaspoons salt
- Simply add all ingredients, in the order listed, to your bread machine.
- Choose the Dough cycle on your machine and start.
- Let your bread machine mix the dough and let it rise to about double in volume.
- Spray your bread pan (loaf pan) with baking spray (which has oil and flour already combined) OR spray with regular non-stick spray.
- Turned the dough onto a lightly floured surface and, using a rolling pin, roll into a rectangle that is as wide as your bread pan.
- On one end of the rectangle, roll your dough up, ending with the dough edge facing down.
- Place your rolled loaf into your bread pan and tuck the ends in neatly if desired.
- Place in a proofing box or warm, draft-free place to rise. Be sure to cover lightly with a damp (wring out any wetness first) kitchen towel (the kind you dry glasses with is better than a super absorbent towel).
- Watch your dough. When it has ALMOST doubled in size, turn your oven on and preheat to 375 degrees F
- When it has doubled in size, it is time to bake!
- Gently remove the towel that has been covering your loaf and gently move your loaf into the preheated (375 degrees F) oven and close the door
- Need to peek? Turn on your oven light and take a look WITHOUT opening your oven door.
- Bake for about 35 minutes or until the inside temperature has reached 205 on a digital thermometer.
- Remove from oven and let the loaf cool (not in the pan, take the bread out and place it on a cooling rack) until room temperature before slicing
- Slicing when it's warm will negatively impact your bread's light and tender structure so please wait to slice your wonderful loaf of bread.
121Fat
2 gSat. Fat
1 gCarbs
23 gFiber
2 gSugar
3 gProtein
4 gSodium
196 mgCholesterol
4 g
Created using The Recipes Generator