RYE BREAD MACHINE RECIPE RECIPES
SUPERB RYE BREAD (BREAD MACHINE) RECIPE - FOOD.COM
This is a good basic bread machine recipe for rye bread. I don't remember where I got it, but it's one I make all the time.
Total Time 4 hours 10 minutes
Prep Time 10 minutes
Cook Time 4 hours
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Bring all ingredients to room temperature and add to bread machine baking pan, in order suggested by manufacturer.
- Select basic setting (I use basic setting, medium size, light crust) and push Start.
Nutrition Facts : Calories 2122.7, FatContent 29, SaturatedFatContent 15.4, CholesterolContent 61.1, SodiumContent 3734.9, CarbohydrateContent 415.7, FiberContent 24.5, SugarContent 73.2, ProteinContent 50.2
BREAD MACHINE EASY RYE BREAD RECIPE - FOOD NETWORK
Steps:
- Place all of the ingredients in the breadmaker in the order listed. Set the machine for the regular cycle and light color. Start the machine and go somewhere and do something else.
- When the cycle is finished, removed the bread from the pan and let it cool on a rack. This is wonderful while still slightly warm with sweet unsalted butter, or refrigerate it and slice into thin even slices for sandwiches.
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- 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
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- 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
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- Heat the oven to 230/210C fan/gas 8 with a shelf in the middle of the oven and a shelf below with a roasting tray on it. Put the loaf on the middle tray and carefully pour a small glass of water into the roasting tray. Cook for 50-55 mins until hollow sounding when tapped. (The middle of the loaf will read 98C on a digital thermometer when ready.) Remove the tin and leave to cool on a wire rack for at least 4 hrs. Will keep for 3-4 days in an airtight container.
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