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

• 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

INSTRUCTIONS

1. Simply add all ingredients, in the order listed, to your bread machine.
2. Choose the Dough cycle on your machine and start.
3. Let your bread machine mix the dough and let it rise to about double in volume.
4. Spray your bread pan (loaf pan) with baking spray (which has oil and flour already combined) OR spray with regular non-stick spray.
5. 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.
6. On one end of the rectangle, roll your dough up, ending with the dough edge facing down.
7. Place your rolled loaf into your bread pan and tuck the ends in neatly if desired.
8. 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).
9. Watch your dough. When it has ALMOST doubled in size, turn your oven on and preheat to 375 degrees F
10. When it has doubled in size, it is time to bake!
11. 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
12. Need to peek? Turn on your oven light and take a look WITHOUT opening your oven door.
13. Bake for about 35 minutes or until the inside temperature has reached 205 on a digital thermometer.
14. 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
15. 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.

NUTRITION FACTSCalories
121Fat
2 gSat. Fat
1 gCarbs
23 gFiber
2 gSugar
3 gProtein
4 gSodium
196 mgCholesterol
4 g
Created using The Recipes Generator