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 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...
By lthomsonmarr_97...
Fort Worth, TX
on February 18, 2008
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Great bread. I served it as the base for Gravlax with Cucumber Slaw. Good texture and taste.
By mizmacdesigns_2...
Rawson, OH
on December 04, 2006
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As the title says "Easy" It has the taste and texture of good home made rye bread. I baked it in my West Bend Bread Machine using the wheat bread and light settings.
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