Rye Bread

This is a basic, light-flavored rye that can be made in a bread machine or baked in the oven.  The first quantity listed for the ingredients makes a 1 pound loaf; the quantity in parentheses makes a 1 1/2 pound loaf.

Water – 3/4 c. (1 1/4 c.)
Olive oil – 1 tbsp. (1 1/2 tbsp.)
Molasses – 4 tsp. (2 tbsp.)
Salt – 1 tsp. (1 1/2 tsp.)
Caraway seeds – 2 tsp. (1 tbsp.)
Bread flour – 1 1/2 c. (2 1/4 c.)
Rye flour – 3/4 c. (1 c. + 2 tbsp.)
Yeast – 2 tsp. (1 tbsp.)

Bread machine: Place ingredients into bread machine in order listed.  Set for whole-wheat bread, medium crust.

Oven: Set bread machine for dough stage.  When dough is ready, remove it from the machine and press down; shape into a large ball and flatten slightly.  Place on a baking sheet that has been sprinkled with cornmeal.  Cover the bread loosely, set in a warm place, and let it rise until doubled in volume, about one hour.

Bake bread in a preheated 375 degree oven until the top and bottom sound hollow when thumped – about 35 minutes.


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