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Rye
To use the Rye setting:
1. Ensure the kneading blade is in the bread pan.
2. Add the ingredients to the bread pan in the order listed. Add the specified ingredients to the
Fruit and Nut dispenser (if applicable).
3. Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber
and press down to ensure the pan is firmly clicked in place. Close the lid.
4. Turn the power on from the power point.
5. Press the MENU button to select menu 9 (Rye).
6. Press START. Bread will be baked in the time indicated on the screen.
7. On completion, use oven mitts to remove the bread pan from the baking chamber. Stand for
10 minutes before turning onto a wire rack to cool. When cool, ensure the blade is removed
from the base of the bread before cutting.
Rustic Rye Bread
Water, luke-warm 300mls
Butter or margarine 20g
Salt 1 teaspoon
Molases 2 tablespoons
Caraway seeds 1 tablespoon
Skim milk powder 1 tablespoon
Bread improver 1 teaspoon
Wholemeal plain flour 460g
Rye flour 100g
Dry yeast 1 ½ teaspoons