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WHOLE WHEAT - RYE BREAD
BREAD NAME Rye Bread
SETTING Whole Wheat
PADDLE Collapsible
CRUST COLOR OPTIONS Light, Medium, Dark
DELAY START Yes
INGREDIENTS 2.5LBS 2.0LBS 1.5LBS 1.0LBS
1.25KG 1KG 0.75KG 0.5KG
Water, 70°F (21°C) 1¾ cups + 1 tablespoon 1½ cups 1 cup + 2 tablespoons ¾ cup
Unsalted butter, melted 2¼ teaspoons 2 teaspoons 1½ teaspoons 1 teaspoon
Brown sugar 3 tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon
Salt 2¼ teaspoons 2 teaspoons 1½ teaspoons 1 teaspoon
Bread flour 3 cups + 2 tablespoons 2½ cups 2 cups 1¼ cups
Rye flour 1¾ cups + 2 tablespoons 1½ cups 1 cup ¾ cup
Vital wheat gluten (optional)* 1¼ tablespoons 1 tablespoon ¾ tablespoon ½ tablespoon
Caraway seeds 1½ tablespoons 1¼ tablespoons 1 tablespoon ¾ tablespoon
Yeast: Active Dry* 3 teaspoons 2½ teaspoons 2 teaspoons 1½ teaspoons
OPTIONAL TOPPING
Cracked wheat 2 tablespoons 1½ tablespoons 1 tablespoon 1 tablespoon
Egg wash: 1 egg + 1 tablespoon water, beaten
Ensure the collapsible paddle is securely attached and in the upright position before adding ingredients to the bread pan in the order listed. Secure the
bread pan inside the baking chamber. Select the WHOLE WHEAT setting, desired crust color and loaf size. Press the START | PAUSE button. If using the
topping, brush the top of the dough with the egg wash at the end of the final rise (prior to bake) and sprinkle the cracked wheat over the loaf. When the cycle
is complete, use oven mitts to remove the bread from the bread machine and transfer to a wire rack to cool. Bread slices best when allowed to cool.
*If using the WHOLE WHEAT RAPID Setting, substitute the quantities of these two ingredients with the quantities on page 73.
BBM800XL_IB_B10_FA.indd 80 14/09/10 9:09 AM