Ingredients
- 1 cup water
- 2 tablespoons vegetable oil
- 2 tablespoons molasses
- 1 tablespoon gluten
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 tablespoon caraway seeds
- 2 tablespoons unsweetened cocoa powder
- 1-1/2 cups rye flour
- 1-1/2 cups bread flour
- 1-1/2 teaspoons dry yeast
Directions
Place all of the ingredients in the breadmaker in the order listed. Set the machine for the regular cycle and light color. Start the machine and go somewhere and do something else.
When the cycle is finished, removed the bread from the pan and let it cool on a rack. This is wonderful while still slightly warm with sweet unsalted butter, or refrigerate it and slice into thin even slices for sandwiches.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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By pmckay1717_1879017
Charlotte, NC
on January 12, 2013
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I have a Cuisinart Convection bread maker & have tried quite a few rye bread recipes. This is the best recipe Ive found, it's just excellent. It makes a crusty, moist flavorful loaf of rye bread, dark & rich. Good used in a sandwich, as toast or just plain nibbling! The recipe doesn't indicate a loaf size; but from the amount of flour required, I set the loaf size to 1 1/2 lbs & it worked fine. The recipe also states to use the "White bread" setting w/ a light crust, but I use the "White bread" setting w/a medium crust & it works great for this recipe. In the future, I may use the "Whole Wheat" setting instead & see how that works, as others who've lett feedback here on this site seem to have good luck w/that combo too.
By Anita R.
on December 15, 2012
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An excellent recipe. I made the dough in the bread machine but baked the bread in the oven. After the dough cycle finished, I kneaded the dough and formed it into a round loaf. Then I baked it in a greased Pyrex pie plate at 350 degrees (convection setting for 30 minutes. I got the idea for baking it in a pie plate from Bobby Flay's Swedish Limpa (rye bread recipe on this site. I also brushed it with melted butter after it came out of the oven, but I might skip that step next time.
By messe_11920931
jefferson, GA
on June 13, 2009
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I dont understant 2 things,sorry
what kind flour after rye? unbleached bread flour or whole flour?
which exactly circle? I dont have regular circle. I have circle white or whole wheat,freanch and gluten free...
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