DARK RYE BREAD MACHINE RECIPE RECIPES

Steps:

• Tip the flours, yeast and salt into a bowl. In a jug, mix the honey with 250ml warm water, pour the liquid into the bowl and mix to form a dough. Rye flour can be quite dry and absorbs lots of water, if the dough looks too dry add more warm water until you have a soft dough Tip out onto your work surface and knead for 10 mins until smooth. Rye contains less gluten than white flour so the dough will not feel as springy as a conventional white loaf.
• Place the dough in a well oiled bowl, cover with cling film and leave to rise in a warm place for 1-2 hrs, or until roughly doubled in size. Dust a 2lb/900g loaf tin with flour.
• Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. If using caraway seeds work these in to the dough. Shape into a smooth oval loaf and pop into your tin. Cover the tin with oiled cling film and leave to rise somewhere warm for a further 1 – 1.5 hr, or until doubled in size.
• Heat oven to 220C/200C fan/gas 7. Remove the cling film and dust the surface of the loaf with rye flour. Slash a few incisions on an angle then bake for 30 mins until dark brown and hollow sounding when tapped. Transfer to a wire cooling rack and leave to cool for at least 20 mins before serving

Steps:

• In the bread machine pan, put the water, oil, and sugar.
• In a separate bowl, mix all the dry ingredients and the seeds if you are using them, with the exception of the yeast and baking powder.
• Mix well.
• Take out appoximately 1/4 cup.
• Pour the rest of dry ingredients into the pan.
• Mix the reserved 1/4 cup of dry ingredients with the yeast and baking powder.
• Pour into the bread machine pan.
• On our machine, we use the three hour bake cycle.
• After 55 minutes, gently lift the dough out and remove the paddle and place the dough back into the machine.
• This way, you will not have such a large hole in your bread.
• If you do it on the 80 minute cycle, remove the paddle after 30 minutes.
• Let cool.
• Place in a ziploc bag in the refrigerator.
• This bread seems to slice better when it is nice and cold.
• Makes great toast.
• This bread is a little more"spongey" in texture than regular bread.