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This is the bread machine recipe that Bruce helped me concoct last evening:
Bear in mind that bread machines function differently and have different recipes. I like the Breadman Corner Bakery partly because the recipes are very simple.
We took the Basic White Bread recipe and altered it thusly:
(For a 2lb. loaf) Put ingredients in pan in order listed.
Water.............1-1/2 cups (minus 2 tablespoons for humid conditions)
Oil...............2 tablespoons
Sugar.............2 tablespoons
Salt..............2 teaspoons
Dry Milk..........2 tablespoons
Karo syrup........1/3 cup (or so; Bruce just poured a dollop)
Wheat gluten......6 teaspoons
White flour.......2 cups
Rye flour.........2 cups
Active dry yeast..1-1/2 teaspooons
I used the 'wheat bread' setting rather than the 'basic white' setting.
Helpful hint: I put my dry ingredients into small ziplock baggies so that measurement and levelling is easy. I put the measuring spoon into the baggie and level it with my finger on the outside of the baggie; efficient and much more sanitary (even though I do wash my hands before starting!)
It came out great! Not overly sweet and really very light and fluffy in texture. And that is what Bruce refers to as "REAL" German rye bread. Who knew?
Bear in mind that bread machines function differently and have different recipes. I like the Breadman Corner Bakery partly because the recipes are very simple.
We took the Basic White Bread recipe and altered it thusly:
(For a 2lb. loaf) Put ingredients in pan in order listed.
Water.............1-1/2 cups (minus 2 tablespoons for humid conditions)
Oil...............2 tablespoons
Sugar.............2 tablespoons
Salt..............2 teaspoons
Dry Milk..........2 tablespoons
Karo syrup........1/3 cup (or so; Bruce just poured a dollop)
Wheat gluten......6 teaspoons
White flour.......2 cups
Rye flour.........2 cups
Active dry yeast..1-1/2 teaspooons
I used the 'wheat bread' setting rather than the 'basic white' setting.
Helpful hint: I put my dry ingredients into small ziplock baggies so that measurement and levelling is easy. I put the measuring spoon into the baggie and level it with my finger on the outside of the baggie; efficient and much more sanitary (even though I do wash my hands before starting!)
It came out great! Not overly sweet and really very light and fluffy in texture. And that is what Bruce refers to as "REAL" German rye bread. Who knew?
