RYE BREAD
1 lb. Loaf 1.1/2 lb. Loaf 2 lb. Loaf
active dry yeast 1-1/2 tsp 1-1/2 tsp 1-1/2 tsp
medium rye flour 1/2 cup 1/2 cup 1 cup
bread flour 1-1/2 cups 2-1/2 cups 3 cups
dark brown sugar 1 Tbs 2 Tbs 2 Tbs
salt 1 tsp 1 tsp 2 tsp
nonfat dry milk 1 Tbs 2 Tbs 2 Tbs
caraway seeds 1-1/2 tsp 1 Tbs 1 Tbs
butter/margarine 1 Tbs 1-1/2 Tbs 2 Tbs
water 3/4 cup 1 cup
1-1/4 cups plus 1 Tbs
All ingredients should be at room temperature, unless otherwise noted.
Add the ingredients in the order listed above.
Choose either the NORMAL or RAPID NORMAL program by pushing the
SELECT button. Determine the size of the loaf you plan to make and
press the LOAF SIZE button for either REGULAR (I lb. loaf) or LARGE
(1-112 or 2 lb. loaf). Press the BAKING CONTROL button for MEDIUM.
Press START.
1 pound loaf will be ready in 3 hours (NORMAL); or 2 hours, 30
minutes (RAPID NORMAL). 1-1/2 pound loaf will be ready in 3 hours,
20 minutes (NORMAL); or 2 hours, 50 minutes (RAPID NORMAL).
2,pound loaf will be ready in 3 hours, 20 minutes (NORMAL); or2
hours, 50 minutes (RAPID NORMAL).
HINT: Due to varying flour conditions, the dough may appear too dry
after kneading the first couple of minutes. If this is the case, press
STOP/RESET. Press START and add additional water, a tablespoon at a
time, until the dough appears elastic. Do not exceed the following
recommendations:
2 Cup Flour Capacity: No more than 2 Tbs additional water.
3 Cup Flour Capacity: No more than 3 Tbs additional water.
4 Cup Flour Capacity: No more than 3 Tbs additional water.
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